Turkey Mushroom Brie Croissants

Tested Till Perfect

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





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