Monday, September 7, 2015

Baby Bella and Brie Bites for September SRC

The Secret Recipe Club is a bunch of bloggers who are divided into four groups, and each one of the groups is responsible for posting a recipe on consecutive Mondays.  Group A gets to post first, then Group B posts the next week, Group C the following week and Group D is last and then we start all over again for the next month.

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. 
Let cook for another couple of minutes. Add the reserved butter and let it melt into the mushrooms. Set aside to cool.
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.

Bake for about 12-14 minutes at 400 degrees.   Just until browned and done. 
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.
Honestly, I almost had slap people's hands to keep them from grabbing these as I took them out of the oven, and didn't get to take a decent picture.   These were gone in just a couple of minutes.
But really, that didn't hurt my feelings, much.   I like it when something that is so easy to make, tastes good enough that people keep grabbing, just one more bite.
Here's a link to my other Secret Recipe Club posts

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Those look delicious! I never think it's a bad thing to make more than 1 recipe from your assigned blog. Especially when everything looks so good!

    1. I know, I had so many great recipes to choose from this month as well.

  2. It's always so hard to pick just one recipe, isn't it? Usually I just have to make myself stop looking and just pick one already. And sometimes it's because I have all the ingredients. :)

    These look wonderful. I bet all those flavors were incredible.

    1. I know what you mean, this time round I ended up making something because I had all the ingredients, but there were so many recipes to choose from and so little time to make them all. LOL And yes, the tarts were really, really good.

  3. Yum, yum, yum...these sound so tasty!

    1. They were very tasty. It was a great recipe to make and share.

  4. I love the way these look - like little boats. I've never used the caper juice in a recipe, always drain and rinse my capers. So I'm intrigued by the idea of a simple recipe that uses the caper juice - will have to try it.

  5. Using the caper juice adds a little extra something to the mushrooms. You can also add pickle juice to oomph up the flavour. They were very tasty.

  6. Replies
    1. They were. I love puff pastry anyway, so having one more recipe to use it in, was a win win situation.


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