Turkey Mushroom Brie Croissants
This recipe makes 12 servings
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 |
Deli-sliced smoked turkey, creamy cheese and sauteed mushrooms make a delicious combination. Of course, you can omit the turkey for vegetarian friends.
Ingredients
- 2 tbsp butter
- 6 cups sliced mixed mushrooms, (such as cremini, oyster or shiitake caps), about 12 oz (375 g)
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 1/4 tsp each salt and pepper
- 1 tbsp balsamic vinegar
- 4 oz Brie cheese
- 12 mini-croissants
- 2 tbsp Dijon mustard
- 3 oz 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
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