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Portabella and Brie Appetizers

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“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'!”
READY IN:
40mins
YIELD:
24 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Spray 24 mini muffin cups with cooking spray.
  2. Clean mushrooms if needed and chop finely.
  3. 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.
  4. Unroll crescent dough into 4 rectangles. Press perforations firmly to seal. Cut each rectangle into 6 pieces (for a total of 24).
  5. Press 1 square of dough into each muffin cup, letting the corners stick up above the edges.
  6. Divide mushroom mixture evenly among cups, about 1 1/2 tsp per cup.
  7. Bake for 10-12 minutes or until light golden brown. While baking, cut brie into 24 pieces.
  8. Remove cups from oven and place 1 piece of brie over each cup.
  9. Return to oven and bake an additional 2-4 minutes or until dough is golden brown and cheese is softened.
  10. Cool slightly before serving.

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