Baked Mushroom Cheese Puffs recipe
All Recipes Appetizers and Snacks Vegetable Mushrooms
Ingredients
- 2 sheets frozen puff pastry 2 tablespoons butter 1 (8 ounce) package white mushrooms, finely chopped 1 (6 ounce) package portobello mushrooms, finely chopped 1 tablespoon minced garlic 2 teaspoons Italian seasoning ¼ teaspoon ground black pepper ¼ cup shredded mozzarella cheese ½ cup grated Parmesan cheese 1 egg, beaten
Nutrition Info
- 137.1 caloriescarbohydrate: 10 gcholesterol: 12.5 mgfat: 9.5 gfiber: 0.6 gprotein: 3.2 gsaturatedFat: 3 gservingSize: -sodium: 93.5 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Baked Mushroom Cheese Puffs
Directions
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Set frozen puff pastry sheets on a counter and thaw for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease two 12-cup muffin tins.
Melt butter in a large skillet over medium-high heat. Add white mushrooms and portobello mushrooms. Cook, stirring occasionally and adding garlic halfway through, until liquid evaporates, about 5 minutes. Add Italian seasoning and pepper.
Unfold pastry sheets onto a lightly floured surface, roll each into a 12x16-inch rectangle. Cut each rectangle into twelve 4-inch squares. Drape squares into muffin cups. Place 1 1/2 teaspoon mozzarella cheese into each cup and spoon 1 1/2 teaspoon mushroom mixture on top. Add a portion of Parmesan cheese. Gather the 4 edges of the square to the middle, twist to seal the puff and seal the edges. Repeat until cups are filled.
Bake in the preheated oven until golden brown, about 20 minutes.