Sauté portabella mushrooms in 1 tbsp. olive oil. Set aside. Using same frying pan sauté chopped onions and garlic in 1 tbsp. olive oil until tender and caramelized (about 10 minutes). Add sautéed mushrooms, salt, pepper and fresh rosemary.
Slowly add Kinnikinnick All Purpose Flour to onion mixture stirring constantly. Stir in cream and continue stirring until thickened (about 3-5 minutes). Continue to cook for 3-5 minutes. Remove from heat and set aside.
Bread cups and assembly
Preheat oven to 375° F. Brush mini muffin cups with olive oil and set aside.
With a rolling pin carefully flatten slices of Kinnikinnick Soft Whole Grain Bread. Cut each slice into two circles. Form into muffin cups and brush with olive oil. Bake for 10-12 minutes or until crisp and lightly golden.
Place a piece of brie in the base of each cup, top with prepared onion mixture. Return to oven and Bake for 7-10 minutes at 375°F or until brie has melted. Serve warm. Makes 36 appetizers
Tips & Variations
This 2 bite wonder is sure to impress your guests! For a richer flavour sauté onions in 2 tbsp. of sherry.