Portabella And Brie Appetizer Pizza Recipes

PORTABELLA AND BRIE APPETIZER PIZZA

Steps:

• Heat oven to 425°. Remove stems from mushrooms; thinly slice mushrooms.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook bell peppers in oil 2 minutes, stirring occasionally. Stir in mushrooms, marjoram and salt. Cook 1 to 2 minutes, stirring constantly, until mushrooms are just tender.
• Place pizza crust on ungreased cookie sheet. Spread mushroom mixture over crust. Top with cheese.
• Bake 8 to 10 minutes or until hot and cheese is melted. Cut into thin wedges to serve.

PORTABELLA AND BRIE APPETIZERS

Steps:

• Preheat oven to 375°F 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.

PORTOBELLO MUSHROOM PIZZAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until slightly browned, about 5 minutes. Add tomatoes, leek, garlic, and salt; saute until tomatoes are soft, about 5 minutes more. Sprinkle lemon juice over the vegetable mixture. Stir in basil; heat until wilted, about 1 minute.
• Arrange portobello mushroom caps onto the prepared baking sheet. Fill mushroom caps with onion mixture. Sprinkle Parmigiano-Reggiano cheese on top.
• Bake in the preheated oven until mushrooms are heated through and the Parmigiano-Reggiano cheese has melted, about 12 minutes. Sprinkle with parsley.

PERSONAL PORTOBELLO PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
• Bake for an additional 20 minutes, or until cheese is melted and golden.

PORTOBELLO PIZZAS

Steps:

• Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.

PORTABELLA & BRIE APPETIZERS RECIPE

Steps:

• 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 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.

PORTOBELLO MUSHROOM AND SAUSAGE PIZZAS

Steps:

• Preheat oven to 350°F. Brush mushrooms with oil; arrange rounded side down on baking sheet. Bake mushrooms until almost tender, about 8 minutes. Maintain oven temperature.
• Sauté sausage in medium skillet over medium-high heat until brown and cooked through, breaking up sausage with back of spoon, about 6 minutes. Using slotted spoon, remove sausage from skillet.
• Divide sausage among mushrooms. Top each with crushed red pepper, then 2 tablespoons sauce and 2 tablespoons mozzarella cheese.
• Bake mushroom pizzas until heated through, about 10 minutes. Top each with basil leaf, if desired.

GRILLED PORTABELLA AND BRIE BURGERS

Steps:

• Prepare grill or preheat grill pan. Brush salad dressing on both sides of the portobello caps and onion slices. Grill portobellos and onions on both sides until mushrooms soften and onions are lightly browned; drain portobellos well on paper towels. Combine pesto and mayonnaise in a small bowl.
• To assemble burgers: Spread pesto mayonnaise on bottom halves of rolls; top with spinach, tomato, grilled onions, and portobellos. Spread top halves of rolls with Brie and place on burgers.

GARLIC BRIE PIZZA

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut the top off each garlic bulb. Brush with oil. Wrap each bulb in heavy-duty foil; place on a baking sheet. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl and mash., Remove rind from Brie and discard. Cut Brie into 1/4-in. slices. Place crust on a 12-in. pizza pan. Spread with garlic. Arrange cheese slices over garlic; sprinkle with almonds. Bake at 450° for 8-10 minutes or until cheese is melted.

QUICK BRIE AND OLIVE PIZZA

Steps:

• Preheat oven to 400°F. Unfold crust on lightly floured rimless baking sheet. Fold 1/2 inch of edge over; crimp decoratively. Spread crust with mustard; sprinkle with half of Brie. Top with tomatoes, then olives. Sprinkle with onion, remaining Brie, and oregano, then Parmesan cheese. Bake pizza until crust is crisp and cheeses melt, about 20 minutes.

PORTABELLA MUSHROOMS WITH BRIE

Steps:

• Lightly saute mushrooms in butter, sherry and garlic over medium heat.
• Drain well on paper towels.
• Cut up brie into 12 pieces and place inside mushrooms.
• Add a 1/2 tbsp of the pesto on top of each.
• Place under broiler until cheese melts.
• Serve immediately.