pat's Recipe

Mushroom Pies

Category: SIDE DISHES

cooking spray
all-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17.3-
ounce pkg), thawed
1 tsp Dijon mustard
kosher salt and freshly ground pepper
4 large portobello mushroom caps
1/3 cup breadcrumbs
2 cups shredded cheddar and/or muenster
cheese
1 large egg, beaten

Preheat the oven to 425. Line a baking sheet with parchment paper and mist with cooking spray.
On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares. Brush the center of each with mustard and season with salt and pepper. Place the mushrooms gill-side up on the pastry and season with salt and pepper.
Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Fold in pastry edges, pleating to fully cover the mushrooms; press to seal. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, making slits in the top and bake until golden and crisp, 25 minutes. Let cool slightly.

serves 4