This recipe is a perfect party appetizers for any occasion!
Portobello Mushroom Appetizers
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
2 tablespoons butter
8 oz. portobello mushrooms, cut into 1/2-inch slices
3 tablespoons chopped fresh basil leaves
9 slices deli provolone cheese, cut in half and rolled up
2 medium tomatoes, thinly sliced and cut in half
Directions:
~Preheat oven at 400°.
~Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all. Place the pastry rectangles onto a baking sheet. Bake for 15 to 17 minutes. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 36 in all.
~Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and cook until tender and the liquid is evaporated. Stir in the basil.
~Place 18 bottom pastry layers onto a baking sheet. Divide the tomatoes, mushrooms, and cheese among the bottom pastry layers. Top with the top pastry layers.
~Bake for five minutes.