Puff Pastry Cheesy Mushroom Appetizers

20m
Prep Time

20-25m
Cook Time

40m
Ready In

Recipe: #7151

December 27, 2012

Categories: Cheese, Appetizers, Mushrooms, Baby Shower Christmas, Game/Sports Day, New Years, Oven Bake, Vegetarian, Refrigerated Dough, Cream Cheese, more

recipe by:
KittenCal

"Just made these as a test run for my New years party, I'm sharing this great easy recipe so that everyone else can enjoy it, one thing you should know is make sure to squeeze out all/any moisture from the cooled mushrooms after sauteeing them. A great time-saver is that you can make these ahead and freeze, the freezing instructions are listed on Step 5. Plan ahead the cream cheese mixture must be chilled for at least 6 hours or more"

Original is 36 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (29.1 g)
Calories 118.5
Total Fat - 9 g
Saturated Fat - 3.2 g
Cholesterol - 17.8 mg
Sodium - 67.4 mg
Total Carbohydrate - 6.5 g
Dietary Fiber - 0.2 g
Sugars - 0.3 g
Protein - 2.9 g
Calcium - 18.9 mg
Iron - 0.5 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step 1

Beat cream cheese or two containers of the spreadable cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in chopped mushrooms and next 3 ingredients. Add hot sauce. Cover and chill 6-24 hours.

Step 2

Peheat oven to 350 degrees F. Whisk together egg and 1 tablespoon water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise on a lightly floured surface.

Step 3

Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal.

Step 4

Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.

Step 5

Brush remaining egg mixture over tops of pastry pieces; sprinkle with garlic salt or Parmesan cheese if desired. Bake for 20 to 25 minutes or until browned. Serve immediately. (make ahead and freeze instructions in Step 5).

Step 6

TO MAKE AHEAD AND FREEZE; prepare recipe as directed through Step 4. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 5.