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Mushroom-Brie Cups
Recipes
Mushroom-Brie Cups
6 servings
1 hour total (Active 10 minutes)

Ingredients

  • 6 frozen puff pastry shells
  • 6 oz whole fresh portabella mushrooms
  • 8 oz whole fresh white mushrooms
  • 2 shallots
  • 2 tablespoons fresh chives
  • 8 oz Brie cheese, divided
  • 3 ½ tablespoons garlic-herb butter
  • ¾ cup beefy mushroom condensed soup
  • 1 teaspoon garlic powder with parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Preheat oven to 425°F. Bake puff pastry shells following package instructions.
    2. Remove gills from portabella mushrooms; chop all mushrooms coarsely. Chop shallots (½ cup) and chives finely. Remove rind from Brie if desired; cut Brie and butter into cubes.
    3. Combine mushrooms, shallots, chives, butter, soup, garlic powder, salt, pepper, and one-half Brie. Transfer to 2-quart baking dish and bake 15–20 minutes until hot and bubbly.
    4. Use fork to remove tops of pastry shells and soft pastry underneath. Divide remaining half Brie among centers of shells; add mushroom mixture over Brie. Serve.

    Chef's Tip: Prepare mushroom mixture only (step 2), then cover tightly and refrigerate up to 3 days. To prepare, bake puff pastry shells following package instructions, then follow step 3 to complete recipe.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 390, Total Fat 28g, Sat Fat 17g, Trans Fat 0g, Chol 55mg, Sodium 830mg, Total Carb 20g, Fiber 2g, Total Sugar 2g, (Incl. 1g Added Sugars), Protein 12g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 8%