By Meredith .F on February 02, 2007
Photo by cookiedog
Photo by cookiedog
"From "The Best Of Byerly's" cookbook. Byerly's is THE greatest market I have ever been to-located in St. Louis Park, MN. Just to give you an idea-they sell Waterford & Lladros as well as groceries!! ALMOST makes visiting my in-laws worthwhile:)!!Tender "pastry" bundles encase a marvelous mushroom-cheese filling. Frozen puff pastry makes prep a breeze and gives these appetizers special-occasion status."
Serving Size: 1 (39 g)
Servings Per Recipe: 24
"While i didn't actually eat any of these (fungus isn't my friend and i'm lactose intolerant), i did make them for a party. They were the first gone!! Everyone kept coming up to me asking if there were any more. The guests loved them!! Thanks for the recipe!!"
"Wow, can't believe I haven't reviewed this until now. I had these first at YOUR house years ago when we visited and went to Alison's engagement party. You served these the first night as an app before we grilled dinner. They are perfection. Hot, tangy, bubbling little pockets of chewiness. Yum!"
"I did a test run of this recipe to see if I could use it for get together I'm having at my house. My requirements were: 1) It tastes good 2) It's easy to put together and / or can be made ahead of time 3) It cooks quickly This recipe passed on all counts. I'm definatley making this for the party. The only change I'm going to make is to chop up the mushrooms & reduce the size of each bundle a little because I'll have a few appetizers and these were a little big. I wouldn't change anything else because these are great!"
"Enjoyed these, took to a potluck. 3 ingredients plus egg wash, wow, I'm all for simplicity. Have to practice a little more making them, though; mine weren't the prettiest items on the buffet table, but definitely one of the tastiest. Used double layers of phyllo and cut into about 9 sections each time. Quit at 25 as that's all my baking tray could hold. Thanks for posting!"
"Amazingly flavorful! I used chopped baby bella mushrooms and added finely chopped walnuts and even as I'm writing down this review it makes my mouth water :)"
"This is definitely an elegant appetizer....we loved these. We actually used this as a main course because I wanted to try them so bad and then it was too much for just DH and I...so we just had three a piece for our main meal....however, I think I made them twice the size the recipe called for. I used baby bella mushrooms and cut one of the pastry sheets into nine squares. I did chop the mushrooms after I had a hard time getting the pastry to wrap around the mushroom. Thanks so much for posting these!"
"These we sooo good; I never had gorgonzola cheese before and now I cannot stop eating it. The only problem I had was getting the pastry to fit over the mushrooms, but I think I tried before it was completely thawed. Will make again!!"
"I've made these twice in the last couple of months. They are yummy. Very rich. I used whole sheets of phyllo dough, cut in half - lengthwise. Then I roll the stuffed mushrooms in the pastry (like rolls of coins) and folded the ends under. I am not very good with making things pretty. But they tasted great. Thank you."
"These were good and easy but super rich."
"These were wonderful. I'm not sure what I did differently or if my mushrooms were just too big but my puff pastry was only enough for 18 mushrooms and that was totally by stretching around the mushroom. If I were to cut the dough into 36 squares it wouldn't of made it around the smallest mushroom I had. But they were delicious none the less. Thanks so much for posting. ChefRaylene"
"Incredible! These are even better than stuffed mushrooms.I made them to go with our dinner and was surprised how easy it was to use the puff pastry. (Mine were a little sloppy but now that I've done it once, I think the next time they'll look a little better) I had a little extra phyllo dough from another recipe so I made some in a mini- muffin tin lined with the phyllo dough and a small mushroom with the gorgonzola inside and those were equally as good. I had to cook them for the full 20 min. I think if you served these at a party they would fly off the tray!"
"YUMMY !!!!THANK YOU for your time and effort to SHARE THIS!!WE LOVED IT ,I even shared w/my next door FRIEND"
"I made these last night to go along with dinner and they are sooooo good! I made as posted except I did not use the egg wash and I made slightly less than 35 but some of my mushrooms were on the large side. They were very easy to make and I think you could easily change the cheese if if you do not like Gorgonzola. Thanks for posting!"
"Meredity .F - Thank you for sharing your recipe. I am not rating these little gems yet as I have not made them but will be very soon. The ingredients and method sound delightful. If one is as fond of Gorgonzola or any blue cheese variety what is not to like? IMPORTANT TIP: Because mushrooms are mostly water please do not rinse or soak mushrooms to clean them as they are extremely porous and soak up water like a sponge then release it later while cooking (which can change the consistency of recipes). Since commercially available mushrooms are grown in a sterile medium it is best to simply wipe any dirt particles from fresh mushroom with a damp towel or paper towel. Also be aware that salt releases the water in mushrooms, so judge the salt usage accordingly for your particular recipe."