Mushroom 'n Gorgonzola Bundles
Pamela Fear
From “The Best Of Byerly’s” cookbook
ingredients
- 36 fresh whole mushrooms
- 1 (17 1/4 ounce) package frozen puff pastry, thawed
- 8 ounces gorgonzola
- 1 egg, slightly beaten
directions
- 1
Heat oven to 400 degrees.
- 2
Rinse and pat mushrooms dry; twist off stems.
- 3
Unfold puff pastry and cut into 36 squares.
- 4
Fill each mushroom cap with a spoonful of Gorgonzola cheese.
- 5
Place 1 filled mushroom in the center of 1 puff pastry square.
- 6
Draw all 4 corners up to form a bundle and pinch center together to form a knob. Repeat to bundle all the mushrooms.
- 7
Brush each bundle lightly with egg.
- 8
Bake until golden borwn-approx. 10-20 minutes.
Source: Pam Fear
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