Portabella And Brie Cups Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Arrange phyllo cups on the baking sheet. Place one piece Brie cheese in each phyllo cup. Top with 1/2 teaspoon raspberry preserves.
• Bake in the preheated oven until Brie is melted, about 7 minutes.

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.

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.

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.