This is the final installment of my fabulous party appetizer menu! I hope you all have enjoyed this week of culinary delights! Next week is all about Tiffany & Co. so polish up your diamonds and pearls and get ready for a fabulous week!
The final appetizer is Portabella Brie Cups. They are an elegant and easy appetizer and the bit of Dijon mustard packs an unexpected punch to the flavor. If you do not want to use the Pillsbury Crescent Rolls, you can make your own with a recipe here from King Arthur Flour. I love the Pillsbury kind and will find any excuse to make them.
Portabella Brie Cups
- 6 ounces of fresh portabella mushrooms
- 2 Tablespoons of butter
- 2 cloves of garlic, finely chopped
- 1/4 Cup of sliced green onions
- 1 teaspoon of Dijon mustard
- 1 can (8 ounces) of Pillsbury refrigerated crescent dinner rolls or 1 can (8 ounces) Pillsbury Crescent Recipe Creations seamless dough sheet
- 3 ounces of 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. Enjoy!!