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Portobello and Brie Cups




Source of Recipe


Source: Pillsbury®


List of Ingredients




1 (6-oz.) pkg. fresh portobello mushrooms

2 tablespoons margarine or butter

2 garlic cloves, minced

1/4 cup sliced green onions

1 teaspoon Dijon mustard

1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls

3 oz. Brie cheese





Recipe



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


In small skillet, combine mushrooms, margarine and garlic. Cook and stir over medium heat for 5 to 6 minutes or until margarine is absorbed and mushrooms are tender. Stir in onions and mustard.


Unroll dough into 4 rectangles. Firmly press perforations to seal. 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 sprayed muffin cup, letting corners stand above top of cups. Spoon about 1 tablespoon mushroom mixture into each cup.


Bake at 375 degrees F. for 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. Return to oven; bake an additional 2 to 4 minutes or until cups are golden brown and cheese is softened. Cool 5 minutes; remove from muffin cups. Cool slightly before serving.