Mushroom Cheese Puffs Recipes

BAKED MUSHROOM CHEESE PUFFS

Steps:

• 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.

MUSHROOM CHEESE PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
• Unroll one crescent dough from the package and place on the cookie sheet. Pinch the seams together until the sheet is in the form of a rectangle. Place the drained mushrooms onto the dough and top with the grated cheese. Place the second roll of crescent dough on top, again pinching the seams. Press slightly to compact and pinch seams all the way around but leaving a slit for steam to escape.
• Bake for 10 minutes or until golden brown. Slice into 8 individual servings and serve immediately.

MUSHROOM PUFFS

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.

CHEESY MUSHROOM CRESCENT PUFFS

Steps:

• Set oven to 350 degrees.
• In a skillet over medium heat, melt 2-3 tablespoons butter.
• Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
• Season with salt and pepper to taste.
• Separate the two rolls of crescent dough into 8 rectangles.
• Cut each rectangle in half forming 16 squares.
• Arrange the squares on one or two lightly sprayed baking sheets.
• Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
• Top with about 2 teaspoons grated Parmesan cheese.
• Then top with 1 tablespoon grated mozzarella cheese.
• Fold EACH square into rectangles.
• Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
• Brush each triangle with melted butter, then sprinkle with sesame seeds.
• Bake for about 12-15 minutes, or until triangles are golden brown.
• Serve warm.
• Delicious!

MUSHROOM PUFFS

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.

MUSHROOM PUFF PASTRY BITES

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.

MUSHROOM CHEESE PUFF SPIRALS

Steps:

• 1. Process first five ingredients in food processor til blended and chopped. I just pulse til it's the consistency I want. Don't puree. Unroll crescent roll dough and separate into four rectangles. Press perforations together. Spread each rectangle with cream cheese mixture. Roll each up jelly-roll style starting with long sides. Cut each roll into 5 slices. Place on ungreased cookie sheet. Bake in 425º oven for 8-11 minutes. Makes 20 appetizers. Serve warm. Feel free to play with this recipe. Sometimes I like to add roasted red bell peppers, or sun-dried tomatoes, or a little extra sharp cheese such as grated asiago! Just have fun! :D