Portabella & Brie Appetizer

This recipe takes stuffed mushrooms to a whole another level with it's flavorings! Each bite is mouth watering, perfect appetizer or snack!


  • 6 ounces fresh mushrooms (Portobello, crimini)
  • 1 tbsp butter
  • 2 tbsp Naughty & Nice wine
  • 2 garlic cloves, minced
  • ¾ teaspoon dried thyme
  • ¼ teaspoon dried parsley
  • 1 dash cayenne pepper
  • ¼ cup sliced green onion
  • 1 tsp Dijon mustard
  • 1 (8-oz) can refrigerated crescent dinner rolls
  • 6 ounces brie cheese


  1. Preheat oven to 375 degrees and spray 24 mini muffin cups with cooking spray.

  2. Clean mushrooms, if needed, and chop finely.

  3. 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.

  4. Unroll crescent dough into 4 rectangles. Press perforations firmly to seal. Cut each rectangle into 6 pieces (for a total of 24).

  5. Press 1 square of dough into each muffin cup, letting the corners stick up above the edges.

  6. Divide mushroom mixture evenly among cups, about 1 1/2 tsp per cup.

  7. Bake for 10-12 minutes or until light golden brown. While baking cut the brie into 24 pieces.

  8. Remove cups from oven and place 1 piece of brie over each cup.

  9. Return to oven and bake an additional 2-4 minutes or until dough is golden brown and cheese is softened. Cool slightly before serving.
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