Portobello and Brie Cups |
Course : Mushrooms
Source: Dave McClure
Serves: 6 1/2 pints |
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| The alcohol boils off, but this is just about the finest marmalade you can make. |
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Ingredients:
6 ounce Portobello mushrooms |
1 tablespoon butter/margarine |
2 cloves garlic |
2 tablespoon Dijon mustard |
1/2 cup green onions |
1 package crescent roll dough |
1 package Brie |
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Preparation / Directions:
Cups:
Unroll crescent roll dough out to a rectangle. Pinch seams and smooth with Bakers Roller. Using Paring Knife, cut dough into 1 1/2" squares. Place square into cup of Mini Muffin Pan with corners above pan.
Filling:
Chop mushrooms and place in melted butter in sauté pan. Cook until tender. Add garlic. Add Dijon mustard and chopped green onions. Fill each cup using Small Stainless Scoop. Place in 350 degree oven for about 13 minutes.
Remove from oven. Dice Brie and place a piece on each cup. Return to oven for 5-8 minutes or until melted.
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