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Recipe for family meals :

Portobello and Brie Cups

This 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).

Shirley says: "One of my girlfriends made these and said they were great".


1 (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

  • Heat oven to 375F.
  • Spray 24 miniature muffin cups with nonstick cooking spray.
  • Brush mushrooms or wipe clean with damp cloth. Finely chop.
  • In 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.
  • Stir in onions and mustard.
  • Unroll 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.
  • Spoon about 1 tablespoon mushroom mixture into each cup.
  • Bake at 375F. for 10 to 12 minutes or until light golden brown.
  • Meanwhile, cut Brie into 24 pieces.
  • Remove 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.
  • Cool 5 minutes; remove from muffin cups. Cool slightly before serving.

Makes 24

Shirley Cline