Portabella Brie Appetizers 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:

• 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:

• 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 425 degrees F.
• Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
• While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
• Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

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.

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.