Portabello Brie Cups
From pat2me 17 years ago
- 12 minutes to make
- Serves 24
The filling for these tasty appetizers can be made up to 12 hours in advance. The dough and filling can be put together up to an hour in advance. Button mushrooms may be substituted for the Portabello. This is from one of those small Pillsbury books that I've been using for years
Ingredients
- 1 6 ounce pkg portobello mushrooms shopping list
- 2 Tbl butter shopping list
- 2 garlic cloves, minced shopping list
- 1/4 Cup sliced greeen onion shopping list
- 1 tsp of Dijon mustard shopping list
- 1 8 ounce can Pillsbury refrigerated dinner rolls shopping list
- 3 ounces of Brie shopping list
How to make it
- Heat oven to 375
- Spray 24 miniature muffin cups
- Clean mushrooms and finely chop
- In a small skillet combine mushrooms, butter and garlic
- Cook and stir 5-6 minutes until butter is absorbed and mushrooms are tender
- Stir in omions and mustard
- Unroll dough into 4 rectangles, firmly press edges to seal
- Cut each rectangle in half, make two cross cuts forming 6 squares of
- dough from each rectangle
- Press one square into each muffin cup, letting corners stand above each cup
- Spoon about a Tablespoon of mushroom mixture into each cup
- Bake at 375 for 10 to 12 minutes
- Meanwhile, cut Brie into 24 pieces
- Remove cups from oven, place 1 piece of Brie on each cup and return to oven for 2 to 4 minutes until cups are golden and cheese is softenend
- Cool 5 minutes, remove from muffin cups
- Cool slightly before serving
The Rating
Reviewed by 3 people-
Oh, these are very very good. Wonderful addition to the appetizer repertoire. Thanks for the post.
notyourmomma
in South St. Petersburg loved it
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Oh my they were good!
mystic_river1
in Bradenton loved it
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