Mushroom Brie Tartlettes

I went to a wedding this weekend on a lovely yacht. On the boat they had these simple little mushroom phyllo puffs that were to die for. They made the perfect little appeteasers, simple yet delicious. Here is the muffin pan version with a little twist, perfect for Thanksgiving.

Mushroom Brie Tartlettes

 Recipe inspired by Pillsbury

Ingredients:

1 package (6 oz) fresh portabella mushrooms

2 tbsp butter or margarine

2 cloves garlic, finely chopped

1/4 cup sliced green onions (4 medium)

1 tsp Dijon mustard

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls OR

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

3 oz Brie cheese

Directions:  

1. Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Brush mushrooms or wipe clean with damp cloth. Finely chop.

2. In 6-inch skillet, stir mushrooms, butter and garlic. Cook and stir over medium heat 5 to 6 minutes or until butter is absorbed and mushrooms are tender. Stir in onions and mustard.

3. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

4. 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 muffin cup, letting corners stand above top of each cup. Spoon about 1 tablespoon mushroom mixture into each cup.

5. Bake 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.

6. Bake 2 to 4 minutes longer or until cups are golden brown and cheese is softened. Cool 5 minutes; remove from muffin cups. Cool slightly before serving.

7. EAT!