PORTABELLA AND BRIE APPETIZER PIZZA
Looking for a tasty appetizer? Then check out this cheesy mushroom and bell pepper pizza - ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 425°. Remove stems from mushrooms; thinly slice mushrooms.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook bell peppers in oil 2 minutes, stirring occasionally. Stir in mushrooms, marjoram and salt. Cook 1 to 2 minutes, stirring constantly, until mushrooms are just tender.
- Place pizza crust on ungreased cookie sheet. Spread mushroom mixture over crust. Top with cheese.
- Bake 8 to 10 minutes or until hot and cheese is melted. Cut into thin wedges to serve.
Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 3 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
PORTABELLA AND BRIE APPETIZERS
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'!
Provided by flower7
Categories Cheese
Time 40m
Yield 24 appetizers
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 60.6, Fat 3.1, SaturatedFat 1.7, Cholesterol 13.1, Sodium 102.5, Carbohydrate 5.4, Fiber 0.5, Sugar 0.6, Protein 2.7
TEXAS TOAST W/ PORTABELLA MUSHROOMS & BRIE CHEESE
My girlfriends ask me to make this everytime we have get together.
Provided by Shalonda Miller @Shalonda_Miller
Categories Cheese Appetizers
Number Of Ingredients 7
Steps:
- Wipe Mushrooms off with wet paper towel. Mix olive oil,vinegar,garlic, salt and pepper together.
- Put ingredients in plastic bag and add mushrooms with the caps down for about 5 minutes.
- Remove mushrooms and cut into slices, saute in olive oil and crushed garlic about 10 min. Dont cover.
- Place mushrooms onto Texas Toast about 3-4 slices each piece, place sliced Brie cheese on top of mushrooms and bake for 8-10 min until cheese is melted.
PORTABELLA & BRIE APPETIZERS RECIPE
Provided by á-4664
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees and 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. Cool slightly before serving.
PORTABELLA MUSHROOMS WITH BRIE
Make and share this Portabella Mushrooms With Brie recipe from Food.com.
Provided by Fluffy
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Lightly saute mushrooms in butter, sherry and garlic over medium heat.
- Drain well on paper towels.
- Cut up brie into 12 pieces and place inside mushrooms.
- Add a 1/2 tbsp of the pesto on top of each.
- Place under broiler until cheese melts.
- Serve immediately.
Nutrition Facts : Calories 390.1, Fat 29.5, SaturatedFat 18.5, Cholesterol 100.3, Sodium 583, Carbohydrate 6.2, Fiber 1.3, Sugar 2.2, Protein 19.9
GRILLED PORTABELLA AND BRIE BURGERS
The following recipe, just in time for the grilling season, won first place in the Mushroom Council's Portabella Sandwich Contest.
Provided by janchpn
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill or preheat grill pan. Brush salad dressing on both sides of the portobello caps and onion slices. Grill portobellos and onions on both sides until mushrooms soften and onions are lightly browned; drain portobellos well on paper towels. Combine pesto and mayonnaise in a small bowl.
- To assemble burgers: Spread pesto mayonnaise on bottom halves of rolls; top with spinach, tomato, grilled onions, and portobellos. Spread top halves of rolls with Brie and place on burgers.
Nutrition Facts : Calories 362, Fat 16.1, SaturatedFat 6.2, Cholesterol 29.3, Sodium 788.2, Carbohydrate 41.2, Fiber 4.1, Sugar 6.2, Protein 15.2
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- Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Brush mushrooms or wipe clean with damp cloth. Finely chop.
- 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.
- 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.
- 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.
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