MUSHROOM PUFF PASTRY PINWHEELS
Mushroom Puff Pastry Pinwheels are just what you want when you think of savory appetizers that are easy to make but still look spectacular on your buffet. Check out our recipe for this simple process of making puff pastry pinwheels featuring hearty protein-packed mushrooms.
Provided by Dina
Categories Appetizer
Time 50m
Number Of Ingredients 11
Steps:
- Chop the mushrooms and onion.
- In a skillet heat olive oil over medium high heat and sauté the onion until it becomes translucent.
- Add the chopped mushrooms and stir them until they are cooked through.
- Add mayonnaise, salt, black pepper, garlic, and parmesan.
- Stir to combine.
- Roll 2 sheets of puff pastry out to 12 x 16 inches.
- Split the mushroom filling in two and distribute a thin layer across both sheets.
- Sprinkle mozzarella on top and roll tightly starting from the longer side.
- Line a baking sheet with parchment paper and place both rolls on top. Generously brush with egg wash.
- Cut each roll into 1 inch pinwheels. Place the pinwheels laying flat on the parchment.
- Bake at 365 degree Fahrenheit for 30-40 minutes or until golden brown.
Nutrition Facts : Calories 136 kcal, Carbohydrate 7 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 161 mg, ServingSize 1 serving
MUSHROOM PUFF PASTRY BITES
These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. - Marion Ruzek, Jeffersonville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat., Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling., Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm. Freeze option: Cover and freeze unbaked triangles on parchment-lined baking sheets until firm. Transfer to a freezer conatiner; return to freezer. To use, bake as directed.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 70mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
CHEESY MUSHROOM CRESCENT PUFFS
Perfect for your next party!
Provided by Pillsbury Kitchens
Categories Appetizer
Time 1h5m
Yield 32
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper; spray with cooking spray.
- Spray 10-inch skillet with cooking spray. Add mushrooms; cook over medium-high heat 5 to 7 minutes, stirring occasionally, until tender and most of moisture is released. Stir in thyme and salt. Remove from heat. Cool 5 minutes.
- In large bowl, stir mushrooms and cheese until well blended.
- Unroll dough on work surface. If using crescent roll dough, firmly press perforations to seal. Sprinkle each side with 1 1/2 teaspoons flour. With pizza cutter or sharp knife, cut dough into about 1/4-inch pieces. Mix dough pieces into mushroom mixture in small amounts until well blended.
- Shape mushroom mixture into 32 (1 1/4-inch) balls. Place in pan. Bake 16 to 18 minutes or until golden brown.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 115 mg, Sugar 0 g, TransFat 0 g
WILD MUSHROOM PUFF PASTRY
If you love mushrooms, this is your recipe. Elegant and easy!
Provided by Susan
Categories Appetizers and Snacks Vegetable Mushrooms
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
- Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
- Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.
Nutrition Facts : Calories 483.8 calories, Carbohydrate 33.4 g, Cholesterol 31.4 mg, Fat 33.8 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 11.7 g, Sodium 360.8 mg, Sugar 1.4 g
CHEESY PUFFED MUSHROOM BITES RECIPE BY TASTY
Here's what you need: Private Selection™ Salted French Butter, Private Selection™ Salted French Butter, cremini mushroom, fresh thyme, garlic, Private Selection™ Tellicherry Black Peppercorn, sherry vinegar, frozen puff pastry, large egg yolk, Private Selection® Alpine Blend Swiss & Gruyere Thick Cut Shredded Cheese, fresh thyme
Provided by Kroger
Categories Appetizers
Time 30m
Yield 9 puffs
Number Of Ingredients 11
Steps:
- Make the mushroom filling: In a 12-inch cast iron or stainless steel skillet over medium-high heat, melt together 1 tablespoon of Private Selection™ Salted French Butter and the Private Selection™ Italian Extra Virgin Olive Oil. Once it starts to foam, add the mushrooms and thyme and stir to coat. Sear for 2-3 minutes without stirring, until the bottoms of the mushrooms are golden brown, before stirring again and continuing to cook without disturbing. Repeat, adding more butter as needed if the pan looks too dry, until the mushrooms are browned and cooked through, 7-8 minutes total.
- Reduce the heat to medium-low. Add the garlic and pepper and cook for another minute, until the garlic is fragrant.
- Remove the pan from the heat and deglaze with the sherry vinegar, stirring to scrape up any browned bits from the bottom of the pan. Remove the thyme sprigs, then set aside to cool.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet if needed to a 9-inch square, then cut into 9 3-inch squares and transfer to the prepared baking sheet. Use a paring knife to lightly score a ½-inch border around the edges of each square, making sure not to cut all the way through. Use a pastry brush to brush the egg yolk mixture over the borders of each square.
- Place about 2 teaspoons of Private Selection® Alpine Blend Cheese in the center of each pastry square, then top with about 1 tablespoon of the mushroom mixture, arranging the mushrooms in a nice pattern, if desired. Top each pastry with a small pinch of Private Selection® Alpine Blend Cheese.
- Bake the squares for 15-17 minutes, until the pastry is puffed and golden brown. Remove from the oven and let cool slightly.
- Use your fingers to strip the leaves from the thyme sprigs, then garnish the mushroom bites with the thyme leaves just before serving.
- Enjoy!
MUSHROOM PUFFS
You can make these attractive appetizers in a jiffy with refrigerated crescent roll dough. The tasty little spirals disappear fast at a holiday party! -Marilin Rosborough Altoona, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 appetizers.
Number Of Ingredients 5
Steps:
- In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. , Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until puffed and golden brown.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
MUSHROOM PUFFS
Make and share this Mushroom Puffs recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large frying pan over medium heat.
- Add the onion and mushrooms, saute until the liquid evaporates.
- Add the flour, whisking until smooth.
- Cook for 1 minute, stirring constantly.
- Add the lemon juice, stirring constantly.
- Add the cream and cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
- Stir in the salt and pepper, to taste.
- Remove from heat.
- Roll out the pastry on a floured surface to 1/8 inch thick.
- Cut into 2 1/2 inch squares.
- Place a heaping teaspoon of the filling in the center of each square.
- Grasp all 4 corners and pinch the four seams to form a bundle, drop into the cup of a mini muffin pan (Do not force them down).
- Repeat with the remaining pastry and filling.
- Cover and chill.
- Preheat the oven to 400 degrees F.
- Bake for 20-25 minutes or until sides and bottoms are browned.
Nutrition Facts : Calories 309.6, Fat 23.3, SaturatedFat 8.7, Cholesterol 23.8, Sodium 141.9, Carbohydrate 21.6, Fiber 1.1, Sugar 1.3, Protein 4.6
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