Shelly's Recipe

STUFFED MUSHROOMS IN PUFF PASTRY

Category: Stuffed Mushrooms

32 medium firm mushrooms, washed with stems removed
3 tbsp butter
1 cup drained and chopped canned artichoke hearts
3/4 cup crumbled blue cheese
2 green onions, finely chopped
Tabasco to taste
1 pkg frozen puff pastry
Salt and pepper to taste

Preheat oven to 375. In a large skillet melt butter and saute mushroom caps for 2 to 3 minutes; drain on paper towels. Mix artichokes, blue cheese, green onions, Tabasco, and salt and pepper. Spoon into mushrooms.

On a lightly floured surface, roll each sheet of puff pastry into a 16 inch square. Cut sheet into 16 4 inch squares. Working with one square at a time, place a filled mushroom cap in the center, filled side down. Brush edges with water and bring corners together to enclose mushroom completely and seal. Place seam side down on baking sheet. Bake for 15 to 20 minutes, or until puffed and golden.