Mushroom 'n Gorgonzola Bundles

Submitted by Meredith .F

"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."

 

• Ready In: 30mins
• Ingredients: 4
• Serves: 24-36

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.

Reviews

[Pink Kitchenaid Lov]

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!!

 

[Liza at Food.com]

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!

 

[cmarie78]

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!

 

[ChefRaylene]

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

 

[LtlPhyl 2]

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.