| Yield | |
|---|---|
| Source | Food Network Magazine, November 2009 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Food Network Magazine, November 2009 |
| Prep time | 45 minutes |
| 1 | Sheet Puff Pastry (half of 17.3 oz. package, thawed) | |
| 4 | Portobello Mushrooms | |
| 1 | Teaspoon | Dijon Mustard |
| 1⁄3 | Cup | Bread Crumbs |
| 2 | Cup | Cheddar Cheese (shredded) |
| 1 | Egg (beaten) | |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and mist with cooking spray.
2.On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares. Brush the center of each with mustard and season with salt and pepper.
3.Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes. Let cool slightly before serving.