Mushroom and Herb Rolls
Based on a recipe from Michelle Garner’s cookbook, Quick French Cuisine. I’ve been making these appetizers for years and they are always a smash hit. I hope they are for you, too!
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INGREDIENTS
Nutrition- 1
- 1tablespoon butter
- 1⁄4
- 1teaspoon lemon juice
- 1
- 1
- 0.5(17 1/4 ounce) package frozen puff pastry
- 1
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DIRECTIONS
- Preheat the oven to 425 degrees F.
- In large skillet, sauté shallot or onion in butter until soft, about 5 minutes.
- Add mushrooms and lemon juice to skillet and cook until mushrooms are soft and juices have absorbed.
- Add herbs, mix well and set aside to cool.
- Add cream cheese to cooled mushrooms and mix well. Adjust seasonings to taste.
- Roll out puff pastry to 10x12-inch rectangle.
- Spread filling over pastry.
- Cut pastry into fifteen 2x4-inch rectangles.
- Roll up each rectangle and brush with egg wash.
- Place seam side down on ungreased baking sheet.
- Bake until golden, about 15 minutes.
- Serve immediately.
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