Portabella And Brie Appetizers

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 6 ounces fresh mushrooms (portobello, crimini)
• 1 tablespoon butter
• 2 tablespoons wine
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 1 dash cayenne pepper
• 1/4 cup sliced green onion
• 1 teaspoon dijon mustard
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 6 ounces brie cheese

Recipe

• 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.