Categories: Appetizers, Vegetables
Ingredients
- 6 frozen puff pastry shells
- 6 oz fresh whole portabellas, coarsely chopped
- 2 tbsp. shallots, finely chopped
- 2 tbsp. fresh chives, finely chopped
- 8 oz Deli Brie Cheese, divided, cubed
- 3 1/2 tbsp Kerrygold Garlic Herb Irish Butter (1/2 stick, cubed)
- 3/4 cup Campbell's Beefy Mushroom Soup
- 1 tsp garlic powder with parsley
- 1/2 tsp Kosher salt
- 1/4 tsp. pepper
Directions
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eheat oven to 425. Bake puff pastry cups following package instructions.
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Chop mushrooms, shallots, chives; cut brie and butter. Combine all remaining ingredients (except pastry and half of the brie); transfer to a 2 qt. baking dish.
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Bake 15-20 minutes or until hot and bubbly. Use fork to remove “top” of shells and sof pastry underneath. Place remaiing half of brie in center of cups, add mushroom mixture over brie. Serve.