Mushroom Brie Puff Pastry Cups
Mushroom Brie Puff Pastry Cups are a very interesting appetizer for you to try. It was a chef recipe who originated the recipe, and it has been redone to fit the everyday budget. It is a savory and delicious appetizer that you will want to make over and over again. With the savory flavors and richness, you can make your friends beg you for the recipe. Making this recipe should take you about 20 minutes of prep time and about 45 minutes of cooking time. It can seem like it takes a lot of time for an appetizer, but it is well worth it. This baked brie got the most compliments of all my appetizers a recent party and there were never leftovers.
Six frozen puff pastry cups (found in the freezer section of your local grocery)
6 oz fresh whole portabella mushrooms chopped coarsely
8 oz fresh white mushrooms, coarsely chopped
Two tablespoons shallots, finely chopped
Two tablespoons fresh chives, finely chopped
8 oz Deli Brie cheese divided and cubed
3 1/2 tablespoons of garlic herb butter (1/2 stick), cubed
3/4 cup beefy mushroom condensed soup
One teaspoon garlic powder with parsley
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Preheat the oven to 425°F. Bake the puff pastry cups following the package instructions.
Chop the mushrooms, the shallots, and the chives; cut the brie and the butter. Combine all the remaining ingredients (except pastry and one-half of the brie); transfer to the 2-qt baking dish.
Bake for 15–20 minutes or until hot and bubbly. Use a fork to remove “top” of shells and soft pastry underneath. Place remaining half of Brie in the center of cups; add mushroom mixture over brie. Serve.
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