↞ recipe box start page
Category: Stuffed mushrooms
Prep Time: Cook Time: Total Time:
1 (8-oz.) package cream cheese, softened*
1 (8-oz.) can mushroom pieces and stems, drained and chopped
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped green onion
1/4 teaspoon hot sauce
1 large egg
1 (17.3-oz.) package frozen puff pastry sheets, thawed
Parchment paper
2 teaspoons freshly ground pepper
Preparation
1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
2. Preheat oven to 400 degrees. Whisk together egg and 1 Tbsp. 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. 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. 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.
3. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
4. Bake at 400 degrees for 20 to 25 minutes or until browned. Serve immediately.
Makes about 3 dozen
*2 (5.2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.
Note: To make ahead, prepare recipe as directed through Step 3. 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 4.
view more member recipes
Mushroom Puffs
view my recipes
print
save
Category: Stuffed mushrooms
Prep Time: Cook Time: Total Time:
1 (8-oz.) package cream cheese, softened*
1 (8-oz.) can mushroom pieces and stems, drained and chopped
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped green onion
1/4 teaspoon hot sauce
1 large egg
1 (17.3-oz.) package frozen puff pastry sheets, thawed
Parchment paper
2 teaspoons freshly ground pepper
Preparation
1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
2. Preheat oven to 400 degrees. Whisk together egg and 1 Tbsp. 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. 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. 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.
3. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
4. Bake at 400 degrees for 20 to 25 minutes or until browned. Serve immediately.
Makes about 3 dozen
*2 (5.2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.
Note: To make ahead, prepare recipe as directed through Step 3. 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 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mushroom Puffs
by sgre52160
1/2 tbsp butter 1/2 tbsp olive oil 1 tbsp minced shallot (about 1 small) 1 tsp minced garlic (1 or 2 cloves) 1/3 lb button mushrooms, cleaned, trimmed, and finely chopped 2 tsp minced fresh
by sgre52160
1/2 tbsp butter 1/2 tbsp olive oil 1 tbsp minced shallot (about 1 small) 1 tsp minced garlic (1 or 2 cloves) 1/3 lb button mushrooms, cleaned, trimmed, and finely chopped 2 tsp minced fresh
Mushroom-crab Puffs
by sgre52160
36 to 40 2-inch-diameter fresh mushrooms 1 cup cooking oil 1/3 cup white wine vinegar or vinegar 1/4 tsp pepper 1 5-ounce jar sharp processed cheese spread 1/4 cup mayonnaise or salad dre
by sgre52160
36 to 40 2-inch-diameter fresh mushrooms 1 cup cooking oil 1/3 cup white wine vinegar or vinegar 1/4 tsp pepper 1 5-ounce jar sharp processed cheese spread 1/4 cup mayonnaise or salad dre
view more member recipes