PORTABELLA AND BRIE APPETIZERS
Originally from Pillsbury, I adapted this recipe to something a bit different than the original. Made them for a party recently, and they disappeared faster than you can say 'Yummy'!
Provided by flower7
Categories Cheese
Time 40m
Yield 24 appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Spray 24 mini muffin cups with cooking spray.
- Clean mushrooms if needed and chop finely.
- In a small skillet, combine chopped mushrooms, butter, wine, garlic, thyme, parsley and cayenne. Cook over medium heat for 5-6 minutes or until mushrooms are tender. Stir in green onions and mustard.
- Unroll crescent dough into 4 rectangles. Press perforations firmly to seal. Cut each rectangle into 6 pieces (for a total of 24).
- Press 1 square of dough into each muffin cup, letting the corners stick up above the edges.
- Divide mushroom mixture evenly among cups, about 1 1/2 tsp per cup.
- Bake for 10-12 minutes or until light golden brown. While baking, cut brie into 24 pieces.
- Remove cups from oven and place 1 piece of brie over each cup.
- Return to oven and bake an additional 2-4 minutes or until dough is golden brown and cheese is softened.
- Cool slightly before serving.
Nutrition Facts : Calories 60.6, Fat 3.1, SaturatedFat 1.7, Cholesterol 13.1, Sodium 102.5, Carbohydrate 5.4, Fiber 0.5, Sugar 0.6, Protein 2.7
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