Sauteed Mushroom and Brie Puff Pastry Bites

Recipe courtesy of Paula of Bell’alimento

 

Baby portabellas pair beautifully with the brie, or use a blend to top these delicious puff pastry bites.

Yield: 18
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

17.3 ounces puff pastry sheets (1 box) – thawed
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 shallot – minced
1 clove garlic – minced
8 ounces baby portabella mushrooms – sliced
kosher salt/pepper
2-3 sprigs fresh thyme
1/4 cup dry white wine
6 ounces brie

Directions:

Preheat oven to 400 degrees.

Line a rimmed baking sheet with parchment paper. Set aside.

In a large saute pan heat olive oil and butter over medium heat. Add shallot, garlic and cook until softened. Add mushrooms. Season with salt, pepper and thyme. Add wine and cook until wine has completed reduce and mushrooms are cooked through. Set aside to cool slightly.

Cut each puff pastry sheet into 9 equal portions.

To assemble: Place a slice of brie into center of each puff pastry square. Top with a spoonful of mushroom mixture. Fold pastry into a triangle. Seal using a fork. Transfer to baking sheet. Continue with remaining squares. Bake for approximately 20 minutes OR until pastry is golden.

Serve warm

 

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