Susanne's Stuffed Mushrooms
Description
Fun party appetizers
Ingredients
28 Crimini mushrooms (white button are fine too)
One leek
One tablespoon butter
2 tablespoons port (you can use sherry)
About 1/2 cup Your favorite blue cheese
1 8oz package cream cheese
Salt and pepper
One square frozen puff pastry sheet
One leek
One tablespoon butter
2 tablespoons port (you can use sherry)
About 1/2 cup Your favorite blue cheese
1 8oz package cream cheese
Salt and pepper
One square frozen puff pastry sheet
Instructions
Cut root end off leek and slice leek in half lengthwise. Thinly slice leek, all of white part and some of light green part. Wash the leek pieces to remove any dirt.
Pull out the stalks of 25 of the mushrooms and cut the stems up into small pieces, reserving the caps. Also cut up the remaining 3 mushrooms into small pieces.
Heat butter in a pan on medium, add leeks and mushrooms pieces, some salt and pepper and sautee until soft, about eight minutes. Add port to pan, stir to coat and cook until all of liquid has been absorbed/evaporated
Turn heat to low and stir in both cheeses. Cheese just has to melt, not cook so you may just want to turn the heat off. Take off of the stove and let cool and firm a bit more.
Cut puff pastry into 25 pieces (5X5). The pastry cuts easiest when it is still slightly frozen. Lightly butter a baking sheet and arrange pastry pieces on it.
When pastry is mostly thawed, top each pastry piece with a mushroom cap and fill it until it is heaping with cheese mixture.
Cook in a 400 degree oven for about 15-20 minutes, you can check to make sure the pastry dough is not burning since it's cooking time is 10 minutes but the mushrooms are better longer in the oven.
You can vary the amount of blue cheese and cream cheese depending on your taste preference.
Pull out the stalks of 25 of the mushrooms and cut the stems up into small pieces, reserving the caps. Also cut up the remaining 3 mushrooms into small pieces.
Heat butter in a pan on medium, add leeks and mushrooms pieces, some salt and pepper and sautee until soft, about eight minutes. Add port to pan, stir to coat and cook until all of liquid has been absorbed/evaporated
Turn heat to low and stir in both cheeses. Cheese just has to melt, not cook so you may just want to turn the heat off. Take off of the stove and let cool and firm a bit more.
Cut puff pastry into 25 pieces (5X5). The pastry cuts easiest when it is still slightly frozen. Lightly butter a baking sheet and arrange pastry pieces on it.
When pastry is mostly thawed, top each pastry piece with a mushroom cap and fill it until it is heaping with cheese mixture.
Cook in a 400 degree oven for about 15-20 minutes, you can check to make sure the pastry dough is not burning since it's cooking time is 10 minutes but the mushrooms are better longer in the oven.
You can vary the amount of blue cheese and cream cheese depending on your taste preference.
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