MUSHROOM PUFFS

appetizer

MUSHROOM PUFFS
MUSHROOM PUFFS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    8 OZ package cream cheese, softened

  • 1

    8 oz can mushroom pieces and stems, drained and chopped

  • 1/4

    cup finely chopped onion

  • 1/4

    cup grated parmesan cheese

  • 1

    TBSP finely chopped green onion

  • 1/4

    tsp hot sauce

  • 1

    large egg

  • 1

    17 oz package frozen puff pastry sheets, thawed

  • Parchment paper

  • 2

    tsp. freshly ground pepper

Directions

Beat cream cheese at medium speed with a heavy duty electric mixer utnil smooth. Stir in mushrooms and next 4 ingredients. Cover and chill to 24 hours. Preheat oven to 400. Whisk together egg and 1 TBSP water in a msall bowl. Roll 1 puff pastry sheet into a 16 x 10 inch rectangle on a lightly floured surface. Cut pstry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges iwth egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchent paper-lined baking sheet. Repeat procedure with remainin pff pstry sheet, egg mixture, and cream cheese mixture. Brush remaining egg mixture over tops of pastry pieces; sprinkle iwth pepper. Bake at 400 for 20-25 minutes or until browned. Serve immeidately. Can make ahead and freeze prior to baking until firm and stor in zip lock bag.

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