Portabella And Brie Appetizers - cooking recipe

Ingredients

6 ounces fresh mushrooms (portobello, crimini)
1 tablespoon butter
2 tablespoons white wine
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/4 teaspoon dried parsley
1 dash cayenne pepper
1/4 cup sliced green onion
1 teaspoon Dijon mustard
1 (8 ounce) can refrigerated crescent dinner rolls
6 ounces brie cheese

Preparation

Preheat oven to 375\u00b0F 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.