Recipes/ Mushroom-Brie crescent cups recipe

Mushroom-Brie crescent cups recipe

Prep Time

15 minutes

Cooking Time

22 minutes

Servings

Let's make it

Step 1

Preheat oven to 350°; spray 24-cup mini muffin pan with cooking spray.

Step 2

In large skillet, heat oil over medium-high heat. Add mushrooms, salt and pepper; cook 5 minutes or until browned, stirring frequently. Stir in parsley and garlic. Makes about 1 cup.

Step 3

Unroll 1 package dough; pinch perforations to seal. Cut dough into 12 equal-size squares; with corners facing up, gently press squares onto bottom and sides of prepared muffin cups. Repeat with remaining package of dough.

Step 4

Divide 1/2 the mushroom mixture into cups; top each with 1 piece Brie cheese and remaining mushroom mixture. Sprinkle cups with Parmesan cheese. In small bowl, whisk egg and 1 tablespoon water; brush over edges of cups and bake 22 minutes or until cups are golden brown.

Step 5

Serve cups drizzled with balsamic glaze sprinkled with parsley, if desired.

Nutrition Info

Approximate nutritional values per serving (2 cups): 227 Calories, 13g Fat, 6g Saturated Fat, 23mg Cholesterol, 459mg Sodium, 20g Carbohydrates, 1g Fiber, 5g Sugars, 4g Added Sugars, 8g Protein

Would you make this recipe again?

6 1

Ingredients

SE Grocers vegetable oil cooking spray 1 tablespoon SE Grocers pure olive oil 1 package (8 ounce) SE Grocers baby bella mushrooms, finely chopped 1 package (8 ounce) shiitake mushrooms, finely chopped 1/4 teaspoon SE Grocers salt 1/4 teaspoon SE Grocers pure ground black pepper 1 tablespoon finely chopped SE Grocers fresh cut organic parsley plus additional for garnish (optional) 1/2 teaspoon SE Grocers minced garlic 2 SE Grocers original crescent rolls 1 SE Grocers Prestige triple crème Brie soft ripened cheese, rind removed and cut into 24 (1-inch) pieces 1 tablespoon SE Grocers grated Parmesan cheese 1 large SE Grocers Naturally Better organic egg 2 tablespoons balsamic glaze