Portabella and Brie Cups

HealthierMamasita
HealthierMamasita Posts: 1,126 Member
edited September 19 in Recipes
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1 package (6 oz) fresh portabella mushrooms
2 tablespoons butter or margarine
2 cloves garlic, finely chopped
1/4 cup sliced green onions (4 medium)
1 teaspoon Dijon mustard
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
3 oz Brie cheese

1. Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Brush mushrooms or wipe clean with damp cloth. Finely chop.

2. In 6-inch skillet, stir mushrooms, butter and garlic. Cook and stir over medium heat 5 to 6 minutes or until butter is absorbed and mushrooms are tender. Stir in onions and mustard.

3. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

4. Cut each rectangle in half lengthwise; make 2 crosswise cuts to form 6 squares of dough from each rectangle. Press 1 square of dough into each muffin cup, letting corners stand above top of each cup. Spoon about 1 tablespoon mushroom mixture into each cup.

5. Bake 10 to 12 minutes or until light golden brown. Meanwhile, cut Brie into 24 pieces. Remove cups from oven. Place 1 piece of Brie over mushroom mixture in each cup.

6. Bake 2 to 4 minutes longer or until cups are golden brown and cheese is softened. Cool 5 minutes; remove from muffin cups. Cool slightly before serving.

Makes:
24 appetizers

1 Appetizer: Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 0g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 0

Great for parties!

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