Mushroom Stuffed Pastry2005-01-30
- Course: Nouveau Cajun
- Yield : 24
- Servings : 24
- Prep Time : 30m
- Cook Time : 14m
- Ready In : 44m
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I have cooked these appetizers so many times for parties; if Cajuns are at my party I crank up the red pepper; if not I tame the flavor a bit. Either way you go this will be hit at any Mardi Gras party, holiday or family gatherings. Great for picnics too! As the old Cajuns would say, C’est Mardi Gras, donnez mois sinc sou! translated: It’s Fat Tuesday, give me a nickel.
- 4 cups freshly chopped mushrooms
- 1/4 cup cream cheese
- 2 tbsp butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper or cayenne
- 3/4 tsp garlic powder
- 1/2 tsp fresh garlic minced
- 1 small shallots chopped fine (optional)
Thaw puff pastry. In a large skillet, Teflon preferred, heat the butter. Add the garlic, if using, and cook until golden.
For the mushrooms, I have used half Portabella and button or all of one or the other. Add mushrooms and seasonings and cook until softened. Remove from heat.
Stir in the cream cheese to make the mushrooms stick together. Roll out the thawed pastry into a large rectangle sheet.
Cut into 2x2 squares and place in a 24 mini-muffin pan cup. Fill 3/4 full with the mushroom filling. Bake for 14 minutes in a preheated 400 degree oven or until golden brown.