BAKED BRIE WITH MUSHROOMS
My sister craves this appetizer so much that I made a batch and carried it on the plane when I flew to New Mexico to visit her. The combination of creamy Brie with earthy sauteed mushrooms is scrumptious. -Melody Ansell, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.
Nutrition Facts : Calories 157 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 266mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
MUSHROOM-STUFFED BAKED BRIE
My husband loves sauteed mushrooms and I love brie, so I decided to experiment and see if I could create an appetizer that we both love. After so many attempts, I came up with this recipe that our friends love, too. I like to serve it with baguette slices on the side, to help scoop up the gooey cheesy goodness. -Arlene Jacobson, Grand Terrace, California
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled., On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.
Nutrition Facts :
BRIE MUSHROOM PASTRIES
You can use this recipe for parties as an appetizer or for dinner gatherings as the first course. The rustic and savory taste of the mushrooms is balanced by tangy Brie and delicate puff pastry. -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large skillet, heat oil over medium heat. Place whole mushrooms in pan, stem side down; cook 3 minutes per side. Drain on paper towels., In same pan, saute pancetta over medium heat until browned, 3-4 minutes. Add chopped mushrooms; cook and stir 3 minutes. Add shallots and garlic; cook and stir until juices have evaporated, 3-4 minutes. Remove from heat; stir in salt and pepper., On a lightly floured surface, roll pastry to a 15x12-in. rectangle. Cut 12 circles with a floured 3-in. round cookie cutter (save scraps for another use). Press each into a greased muffin cup; prick bottoms with a fork. Brush lightly with beaten egg., Fill whole mushrooms with cheese; place in pastry cups, cheese side up. Top with pancetta mixture. Bake until pastry is golden brown, 12-15 minutes., Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Cover and freeze unbaked pastries in muffin pan until firm. Transfer pastries to freezer containers, separating layers with waxed paper; return to freezer. To use, place pastries in muffin pans; cover and thaw in refrigerator overnight. Bake as directed.
Nutrition Facts : Calories 148 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 256mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
BRIE & MUSHROOMS EN CROUTE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
- Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
- In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
- Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
- Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.
CRISPY BRIE-STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
- Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
- Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.
BRIE AND MERLOT MUSHROOMS BITES
Steps:
- Preheat the oven to 350 degrees F. Bake the shells according to the package directions. Let cool while you make the filling.
- Heat a skillet over medium heat and add the butter. When the butter is melted, add the shallots and garlic, and cook until soft, about 5 minutes. Add the mushrooms and season with salt and pepper, to taste. When the mushrooms have released their liquid, add the wine and thyme and cook until most of the liquid has evaporated, about 5 minutes.
- Cut the Brie into 15 small pieces. Divide the mushroom mixture among the phyllo shells. Top each with a piece of the cheese. Return the shells to the oven and bake until the cheese has melted, about 5 minutes. Transfer the bites to a serving platter. Garnish with chives and serve warm.
BRIE-STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 16 to 18 mushrooms
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.
- Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.
- Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes.
- Serve the mushrooms straight out of the oven, or at room temperature a little bit later. These are perfect little pop-in-your-mouth delights. You'll love them.
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
MUSHROOM APPETIZER
Super quick and easy. Great little take along to parties, they fly out of the bowl. A lot of butter yes, use them for a celebration, for any reason you want to celebrate LOL
Provided by Peg629
Categories Very Low Carbs
Time 1h40m
Yield 30 bites
Number Of Ingredients 3
Steps:
- Saute cleaned mushrooms in butter for 5 minute.
- Sprinkle with one of the Good Seasons mix.
- Simmer, not boil, covered, for 1-1/2 hours.
- Serve with party toothpicks, warm or room temperature.
- Servings determined by size of mushrooms used.
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