Recipe by flower7
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'!
Top Review by mtnmel
This is a wonderful appetizer!!! Garlic, mushrooms, cheese, all in a tasty pastry! Yum!!! Very difficult to eat only one. Took these to a BBQ and they were gone very quickly. I did use diced red onion, and cooked with the mushrooms. Also used Camembert cheese. A must have recipe !!! Thank you for sharing.
- 6 ounces fresh mushrooms (portobello, crimini)
- 1 tablespoon butter
- 2 tablespoons white 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
Directions See How It's Made
- Preheat oven to 375°F Spray 24 mini muffin cups with cooking spray.
- Clean mushrooms if needed and chop finely.
- 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.
- Unroll crescent dough into 4 rectangles. Press perforations firmly to seal. Cut each rectangle into 6 pieces (for a total of 24).
- Press 1 square of dough into each muffin cup, letting the corners stick up above the edges.
- Divide mushroom mixture evenly among cups, about 1 1/2 tsp per cup.
- Bake for 10-12 minutes or until light golden brown. While baking, cut brie into 24 pieces.
- Remove cups from oven and place 1 piece of brie over each cup.
- Return to oven and bake an additional 2-4 minutes or until dough is golden brown and cheese is softened.
- Cool slightly before serving.