Another amazing recipe discovered by my favorite guy 🙂 He looks up recipes, reads ingredients to me, and then bookmarks them for later use. I modified this recipe (as I always do!)
It is absolutely delicious 🙂 Would be great as an appetizer, or serve 2 with a salad.. Quite yummy!
Ingredients
- 10 4" puff pastry squares (or you can use sheets and cut into the size you would like to use)
- 8-10 oz mushrooms (I used white button and Portobello this time), cleaned, stemmed and sliced
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1/3 cup fresh parsley, chopped
- 2-3 Tbsp olive oil
- 1/4 cup asiago
- 4 oz goat cheese
- 1/4 tsp sage thyme, rosemary, salt
- 1/2 tsp pepper
- 1/4 cup white wine (or you can substitute chicken broth)
- 1 egg, whisked (for the egg wash)
Instructions
- Preheat oven to 400, prep 2 large baking sheets by covering with parchment paper
- Arrange the 4" squares on each of the pans, separated by 2", don't crowd the pans
- With a fork, gently poke small holes into each square, taking care to not go thru the dough
- Heat 1 1/2 Tbsp of olive oil in large saute pan. Add shallot and garlic, heat for 2-23 minutes. Add mushrooms and another Tbs of olive oil if not 2 Tbs (you don't want them too dry!) Stir in all the spices and cook for 2-3 minutes. Add the white wine, cook another 4-5 minutes.
- Remove from heat. Gently stir in goat cheese, asiago (or parmesan), and parsley. Stir until cheese is combined and mixture is well combined.
- I used a cookie scoop and placed one scoop onto each square. I pinched in 2 sides to make a boat, I also pinched up all four corners, and then let some just puff naturally. The 2 sides to make a boat turned out the "prettiest"!
- Brush the whisked egg onto the bare puff pastry parts and bake for 25-30 minutes or until golden brown.
As always – enjoy!