I'm in Group A and it's our week to post the recipe we chose from our assigned blog, so here it is.
My assigned blog this month was Daily Dish Recipes.
I love being a member of the Secret Recipe Club, but sometimes, I just want to say, can I make more than one recipe? And I will make more from this blog, soon. Nicole has a lot of great recipes. I wanted to make the Prosciutto and Havarti Spinach bundles for Tapas last month, but couldn't find any decent looking spinach that day, so I put it on the 'will try soon' list. Then the Sausage Balls called my name, but I totally spaced picking up some Bisquick at the store, so I stuck that on the list of stuff to make, later. These Baked Brie Bites are also on the list.
So many recipes, so little time.
But I finally made just one. And these were so good. And disappeared so fast, I barely got a chance to eat more than one. I made some Portabella and Brie Bites. And gee, I had all the ingredients for that on hand.
Preheat oven to 400 deg.
1 package Puff Pastry, thawed
12 oz. Baby Bella Mushrooms, chopped and sauteed
2 tablespoons Capers
2 tablespoons Caper Juice (the liquid in the jar of capers)
3 tablespoons Butter, divided in two.
4 oz. Brie
Wash the mushrooms and cut into slices and do a coarse chop. Set aside for a couple of minutes while you melt the butter in a pan over medium heat. Saute the mushrooms for a couple of minutes, then add the capers and the caper juice.
Take out the puff pastry and cut into squares. Lightly grease the tart pans, it makes it easier to get the tarts out after being baked. Press the pastry squares into the pans, and then add a scant spoonful of mushrooms to the pastry and top with a piece of cheese.
I managed to get 30 tarts out of one package and I still have some trimmings left. I used Pepperidge Farms pastry, cause that's what I had in the fridge. I didn't roll it out, and I should have, but just tried to cut squares out.
Here's a link to my other Secret Recipe Club posts