Mushroom Bundles

These are absolutely scrumptious, and can be made with either phyllo dough or puff pastry. I prefer to make these with puff pastry, as it's easier to work with. Cook the mushrooms in sherry rather than white wine. Personal preference only!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 476 Calories

Ingredients

• salt to taste
• 1 (17.5 ounce) package frozen puff pastry, thawed
• ⅓ cup grated Parmesan cheese
• 4 cloves garlic, minced
• ½ cup dry white wine
• 1 stick unsalted butter
• 4 cups chopped mushrooms

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Melt butter in a skillet over medium heat; cook and stir mushrooms and garlic in the melted butter for 1 minute. Pour in white wine; cook and stir mixture until all liquid has evaporated, about 5 minutes. Season with salt. Remove from heat.

Step 3

Cut each puff pastry sheet into 4 equal rectangles, creating 8 total. Spoon mushroom mixture into the center of each rectangle; sprinkle with Parmesan cheese. Gather all 4 corners of a rectangle together around the filling; pinch corners and edges of puff pastry together forming a seal. Repeat with remaining rectangles. Arrange bundles on the prepared baking sheet. Lightly press bundles so the bottoms are flat.

Step 4

Bake in the preheated oven until bundles are golden brown, about 15 minutes.