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- Preparing Time: 1 hour and 5 minutes
- Total Time: -
- Served Person: 24
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/2 cup grated parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon ground black pepper
- 2 teaspoons italian seasoning
- 1/4 cup shredded mozzarella cheese
- 2 sheets frozen puff pastry
- 1 (8 ounce) package white mushrooms, finely chopped
- 1 (6 ounce) package portobello mushrooms, finely chopped
- Carbohydrate 10
- Cholesterol 13
- Fat 9.5
- Protein 3.2
- Sodium 93
- Calories 137 calories;
Set frozen puff pastry sheets on a counter and thaw for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease two 12-cup muffin tins. 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. 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. Bake in the preheated oven until golden brown, about 20 minutes.
