is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
says: "One of my girlfriends made these and
said they were great".
(6-oz.) pkg fresh portobello mushrooms
2 tablespoons butter
2 garlic cloves, minced
1/4 cup sliced green onions
1 teaspoon Dijon mustard
1 (8 oz.) can Pillsbury Refrigerated
Crescent Dinner Rolls
3 oz Brie cheese
24 miniature muffin cups with nonstick cooking
mushrooms or wipe clean with damp cloth. Finely
small skillet, combine mushrooms, butter and
garlic. Cook and stir over medium heat for 5
to 6 minutes or until butter is absorbed and
mushrooms are tender.
in onions and mustard.
dough into 4 rectangles. Firmly press perforations
to seal. 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 sprayed muffin cup, letting corners
stand above top of cups.
about 1 tablespoon mushroom mixture into each
at 375°F. for 10 to 12 minutes or until light
cut Brie into 24 pieces.
cups from oven. Place 1 piece of Brie over mushroom
mixture in each cup. Return to oven; bake an
additional 2 to 4 minutes or until cups are
golden brown and cheese is softened.
5 minutes; remove from muffin cups. Cool slightly