Turkey Mushroom Brie Croissants
Energize your Olympic cheering section with this selection from the "Go Team Canada" party menu from the February 2006 issue of Canadian Living. Deli-sliced smoked turkey, creamy cheese and sautéed mushrooms make a delicious combination. Of course, you can omit the turkey for vegetarian friends.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 179 |
| pro | 6 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 36 mg |
| sodium | 449 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 7% |
| vit A | 9% |
| folate | 13% |
-
2 tbsp (25 mL) butter
6 cups (1.5 L) sliced mixed mushrooms (such as cremini, oyster or shiitake caps), about 12 oz (375 g)
2 cloves garlic, minced
1 tsp (5 mL) dried rosemary
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) balsamic vinegar
4 oz (125 g) Brie cheese
12 mini-croissants
2 tbsp (25 mL) Dijon mustard
3 oz (90 g) shaved or thinly sliced deli-smoked turkey
Preparation:
In large skillet, melt butter over medium heat; fry mushrooms, garlic, rosemary, salt and pepper, stirring occasionally, until golden, about 8 minutes. Stir in vinegar. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)
Slice Brie into twelve 3- x 1-inch (8 x 2.5 cm) thin slices. Halve croissants horizontally. Spread mustard on cut sides of bottoms; top with turkey. Mound mushroom mixture on turkey; top with Brie. Replace croissant tops. Place on rimless baking sheet. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Bake in 350°F (180°C) oven just until cheese is melted, about 6 minutes.
Source
Canadian Living Magazine: February 2006
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »