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Sunday Small Bites #10: Mushrooms

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Everyone had so much fun last week with olives, I decided to go all out and do mushrooms THREE ways. I LOVE all kinds of mushrooms, but used only portobello or baby bellas for these recipes. Thank you, Candi, for choosing mushrooms!

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I. Portobello and Brie Cups (from www.Pillsbury.com)

1 package (6 oz) fresh portabella mushrooms
2 tablespoons butter
2 cloves garlic, finely chopped
1/4 cup sliced green onions (4 medium)
1 teaspoon Dijon mustard
* I added 3 slices crisp crumbled bacon
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
3 oz Brie cheese

DIRECTIONS
1. Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Clean and finely chop mushrooms.

2. In a 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. Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. 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.

4. 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.

5. 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.

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II. Portobello Pate (from Better homes and Gardens: Appetizers 2009)

8 oz. portobello mushrooms
2 T. butter
1/4 c. dry white wine (I used dry Sherry)
1 8 oz. package cream cheese, softened
2 T. butter, softened
1 1/2 t. snipped fresh rosemary
2 cloves garlic, minced
1/4 t. salt
1/4 t. white pepper
Toasted baguette slices

Clean mushrooms, and finely chop. In a large skillet, heat 2 T. butter over medium heat. Cook mushrooms about 5 minutes until tender, and most of the liquid has evaporated. Add wine, cook 2 minutes more. In a medium bowl, combine mushrooms, cream cheese, softened butter, rosemary, garlic, salt and pepper. Beat with an electric mixer until nearly smooth. Cover and chill 3-24 hours. Serve on toasted baguette slices. Store in fridge for up to a week.

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III. Grilled Portobellos with Gorgonzola

I've been making these for years! Spray a baking sheet. Slice portobellos (or leave them whole, rounded side down, as a side dish). Brush mushrooms with olive oil. Sprinkle with crumbled gorgonzola. Broil for 4-5 minutes.

Comments (2)

Barb Cabot:

Oh Palma these are wonderful. When I saw that mushrooms were the pick of the week I got really excited. I love love love any kind of mushroom. Your three look really divine! I've gotta make these recipes for sure. Thanks so much.

All 3 sound so good. Mushrooms and cheese always go so well together. Great job!

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