Saturday, August 30, 2008

Mushroom, Onion, & Cheese Pop 'ems

Here's a tiny little appetizer that's HUGE on flavor. I think the basil is the thing that makes it, but you can add any fresh herb that you like. They're quick to assemble and they're in and out of the oven in no time. Bake up a batch for your next party!

1/2 cup minced onion
1 cup finely chopped mushrooms
1 clove garlic, minced
2 tbs. oil
dried basil
non-stick cooking spray
1 can Pillsbury crescent rolls
1/2 cup shredded Swiss cheese

Heat oven to 375F.
Saute mushrooms, onions, and garlic in oil over medium heat until softened. Add basil, salt and pepper. Saute for a minute or two longer. Remove from heat. Spray mini muffin pan with cooking spray. Unroll dough into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise; make 2 crosswise cuts to form 6 squares of dough from each rectangle. Press 1 square of dough into each sprayed muffin cup, letting corners stand above top of cups. Spoon a heaping teaspoon of mushroom mixture into each cup. Bake for 10-12 minutes. Remove from oven. Top each cup with shredded cheese. Place in oven again for 2-3 more minutes or until cheese is melted. Serve warm.

I used Swiss cheese, but clearly, you can use any favorite cheese that melts well. You could add other ingredients too, such as diced cooked chicken or chopped broccoli or spinach. If you don't have mini muffin pans, use regular muffin pans and simply cut your dough into larger squares.

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