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Source: Campbell's Recipes
Tagged With: 12 servings
Portobello Mushroom Puffs
Bundles of flaky puff pastry are filled with a savory mixture of seasoned sautéed mushrooms and Parmesan cheese to make these elegant appetizers that are sure to impress your guests.
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Serves: 12 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
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2 tablespoons butter
6 ounces portobello mushroom, chopped (about 3 1/2 cups)
8 ounces white mushroom, chopped (about 2 1/2 cups)
1/2 cup grated parmesan cheese
1 teaspoon dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme leaves
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1 egg, beaten




Heat the oven to 375°F. Lightly grease 12 (2 1/2-inch) muffin-pan cups.
Heat the butter in a 10-inch skillet over medium-high heat. Add the portobello mushrooms and white mushrooms and cook until the liquid evaporates, stirring occasionally. Remove the skillet from the heat. Stir in the cheese, thyme, garlic powder and black pepper.
Unfold the pastry on a lightly floured surface. Roll the pastry into a 12 x16-inch rectangle. Cut the rectangle into 12 (4-inch) squares.
Spoon about 1 tablespoon mushroom mixture onto the center of each pastry square. Brush the edges with the egg. Fold the edges to the center over the filling and twist tightly to seal, fanning out the corners. Place the pastries in the muffin-pan cups and brush with the egg.
Bake for 20 minutes or until the pastries are golden brown.





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