Baked Mushroom Cheese Puffs

I was trying to think of something that would be a savory hors d'oeuvre to bring to a dinner party. After stumbling across a few recipes that were close, but not quite what I wanted, I came up with my own recipe. Everyone raved and there was not one left to take home! Enjoy!

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 137 Calories

Ingredients

• 1 egg, beaten
• 2 tablespoons butter
• ½ cup grated Parmesan cheese
• ¼ teaspoon ground black pepper
• ¼ cup shredded mozzarella cheese
• 1 tablespoon minced garlic
• 2 teaspoons Italian seasoning
• 2 sheets frozen puff pastry
• 1 (8 ounce) package white mushrooms, finely chopped
• 1 (6 ounce) package portobello mushrooms, finely chopped

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, about 20 minutes.

Step 2

Set frozen puff pastry sheets on a counter and thaw for 30 minutes.

Step 3

Preheat oven to 375 degrees F (190 degrees C). Grease two 12-cup muffin tins.

Step 4

Melt butter in a large skillet over medium-high heat. Add white mushrooms and portobello mushrooms. Cook, stirring occasionally and adding garlic halfway through, until liquid evaporates, about 5 minutes. Add Italian seasoning and pepper.

Step 5

Unfold pastry sheets onto a lightly floured surface; roll each into a 12x16-inch rectangle. Cut each rectangle into twelve 4-inch squares. Drape squares into muffin cups. Place 1 1/2 teaspoon mozzarella cheese into each cup and spoon 1 1/2 teaspoon mushroom mixture on top. Add a portion of Parmesan cheese. Gather the 4 edges of the square to the middle; twist to seal the puff and seal the edges. Repeat until cups are filled.