Brie Mushroom Pastries Recipe

Name: Brie Mushroom Pastries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 12 small baby portobello mushrooms (about 6 ounces), stems removed; 3 ounces diced pancetta or bacon strips (about 1/2 cup); 1 pound baby portobello mushrooms, finely chopped; 2 shallots, finely chopped; 3 garlic cloves, minced; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 sheet frozen puff pastry, thawed; 1 large egg, lightly beaten; 2 ounces Brie cheese, cut into 12 cubes (1/2 inch)

Servings: persons

2 teaspoons olive oil
12 small baby portobello mushrooms (about 6 ounces), stems removed
3 ounces diced pancetta or bacon strips (about 1/2 cup)
1 pound baby portobello mushrooms, finely chopped
2 shallots, finely chopped
3 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten
2 ounces Brie cheese, cut into 12 cubes (1/2 inch)

1
Preheat oven to 450u00b0. In a large skillet, heat oil over medium heat. Place whole mushrooms in pan, stem side down; cook 3 minutes per side. Drain on paper towels.
2
In same pan, saute pancetta over medium heat until browned, 3-4 minutes. Add chopped mushrooms; cook and stir 3 minutes. Add shallots and garlic; cook and stir until juices have evaporated, 3-4 minutes. Remove from heat; stir in salt and pepper.
3
On a lightly floured surface, roll pastry to a 15x12-in. rectangle. Cut 12 circles with a floured 3-in. round cookie cutter (save scraps for another use). Press each into a greased muffin cup; prick bottoms with a fork. Brush lightly with beaten egg.
4
Fill whole mushrooms with cheese; place in pastry cups, cheese side up. Top with pancetta mixture. Bake until pastry is golden brown, 12-15 minutes.
5
Serve warm or at room temperature. Refrigerate leftovers.
6
Cover and freeze unbaked pastries in muffin pan until firm. Transfer pastries to freezer containers, separating layers with waxed paper; return to freezer. To use, place pastries in muffin pans; cover and thaw in refrigerator overnight. Bake as directed.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons olive oil, 12 small baby portobello mushrooms (about 6 ounces), stems removed, 3 ounces diced pancetta or bacon strips (about 1/2 cup), 1 pound baby portobello mushrooms, finely chopped, and more.

Yes, Brie Mushroom Pastries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brie Mushroom Pastries

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