Mushroom Brie Cups

By KeyIngredient

Ingredients

• 6 frozen Pepperidge farm puff pastry shells
• 6 oz fresh whold portabellas, coarsely chopped
• 8 oz fresh whole white mushrooms, coarsely chopped
• 2 T shallots, finely chopped
• 2 T fresh chives, finely chopped
• 8 oz Deli Brie cheese, divided, cubed
• 3 1/2 T herb garlic butter (1/2 stick) cubed
• 3/4 cup Campbell's Beefy Mushroom condensed soup
• 1 tsp. garlic powder with parsley
• 1/2 tsp. kosher salt
• 1/4 tsp. pepper

Preparation

Step 1

1. Preheat oven to 425. Bake puff pastry cups following package instructions.

2. Chop mushrooms, shallots, and chives; cut Brie and butter into cubes. Combine with remaining ingredients (except pastry and one-half of the Brie); transfer to 2 qt. baking dish. Bake 15-20 min. or until hot and bubbly.

3. Use fork to remove "top" of shells and soft pastry underneath. Place remaining half of Brie in center of cups; spoon mushroom mixture over Brie. Serve