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Ingredients
- Ingredients
- 1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
- 2 tablespoons margarine OR butter
- 6 ounces portobello mushrooms, chopped
- 8 ounces white mushrooms, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme leaves, crushed OR 1 tablespoon chopped fresh dried thyme leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 egg, beaten
Preparation
Step 1
Directions
THAW pastry sheet at room temperature 30 min. Preheat oven to 375°F. Lightly grease 12 (2 1/2”) muffin-pan cups.
HEAT margarine in large skillet over medium-high heat. Add portobello mushrooms and white mushrooms and cook until liquid evaporates, stirring occasionally. Remove from heat. Stir in cheese, thyme, garlic powder and pepper.
UNFOLD pastry on lightly floured surface. Roll into 12”x16” rectangle. Cut into 12 (4”) squares.
SPOON about 1 tbsp. mushroom mixture onto center of each square. Brush edges with egg. Fold edges to center over filling and twist tightly to seal. Fan out corners. Place in muffin-pan cups. Brush with egg.
BAKE for 20 min. or until golden brown