Stuffed Mushroom Puffs

By á-2825

Ingredients

• 1 package Frozen Puff Pastry (thawed, rolled out to a 12"x12" square, cut into 3" squares)
• 1 Egg
• 1 tablespoon Milk
• 1 pound Sliced Mushrooms (chopped, such as creminis and button mushrooms)
• 1 Carrot (peeled, grated)
• 1 Stalk Celery (grated)
• 1/2 Onion (finely chopped or grated)
• 2 Cloves Garlic (grated)
• 2 tablespoon Butter
• Drizzle Olive Oil
• Salt and Freshly Ground Black Pepper
• 1/4 cup White Wine (such as Pinot Grigio)
• 1/2 cup Panko Bread Crumbs
• 1/4 cup Pecorino Romano (freshly grated; plus more for garnish)
• 1/4 cup Parsley (chopped)

Details

Servings 32
Adapted from abc.go.com

Preparation

Step 1

1. Preheat oven to 350°F. Roll puff pastry out into 12x12 inch square. Cut into 3 inch squares. Repeat with second sheet of puff pastry. Prepare 2 nonstick mini cupcake tins by pressing a puff pastry square into each mold. Press the sides and bottom down to make a well for the stuffed mushroom filling. Scramble the eggs and milk together to make an egg wash. Brush the puff pastry with the egg wash and lightly season the dough with freshly ground black pepper.

2. Preheat a large sauté pan over medium-high heat. Melt the butter and add a drizzle of olive oil to the pan. Add the chopped mushrooms to the pan and season with salt and pepper. Cook the mushrooms, stirring occasionally, until well browned (about 5 minutes). Then add the carrots, celery, onions and garlic to the pan and sauté until translucent (about 4 minutes). Add the white wine to the pan and scrape the brown bits off the bottom of the pot. Remove from heat. Add the bread crumbs, cheese and parsley directly into the mushroom mixture and stir to combine. Let the mixture cool completely.

3. Fill the prepared pastry cups with the mushroom mixture. Place in the oven and bake until the dough is golden brown (about 18-20 minutes).