Creamy Mushroom Puffed Shells

In this recipe, I take the soup we made in a previous recipe and turn it into a fancy, yet super simple, appetizer. I used left over mushroom soup to make a festive small bite appetizer. While the appetizer bakes, put together a flour tree by placing parchment paper in the shape of Christmas tree, with a hollow center.

BITES & BEER PAIRING GUIDE

Creamy Mushroom Puffed Shells

Description

In this recipe, I take the soup we made in a previous recipe and turn it into a fancy, yet super simple, appetizer.  While the appetizer bakes, put together a flour tree by placing parchment paper in the shape of Christmas tree, with a hollow center.


Ingredients

  • 8 oz. Monterey® Baby Bella mushrooms, sliced
  • Frozen puff pastry shells
  • Your favorite creamy mushroom soup
  • 2 tsp extra virgin olive oil
  • Fresh rosemary - 2 sprigs
  • Sliced aged swiss cheese - cut into strips
  • A shot glass (it'll make sense in a minute)

Instructions

  1. Preheat oven to 400 degrees. Arrange puff pastry shells on a lined cookie sheet. Bake 20 minutes or until golden brown.
  2. While pastry dough is cooking, heat your favorite mushroom soup on the stove. You can even use the left over soup from the night before! You only need about a cup or so.
  3. Slice Monterey® Baby Bella mushrooms. Add extra virgin olive oil to a warm sautee pan. Add Monterey® Baby Bella mushrooms and a couple pinches of fresh rosemary. Sautee until golden brown. Set aside.
  4. Have a shot glass ready. Remove the cooked shells from the oven. Poke down the centers of the shells with the shot glass. It'll create a reservoir for the mushroom soup.
  5. To assemble: cross two strips of the sliced swiss into each of the pastry shells. Scoop 2 T or so of mushroom soup into each shell. Top with a sautéed slice of Monterey® Baby Bella mushroom and a pinch of rosemary for garnish.

Creamy Mushroom Puffed Shells


Description

In this recipe, I take the soup we made in a previous recipe and turn it into a fancy, yet super simple, appetizer.  While the appetizer bakes, put together a flour tree by placing parchment paper in the shape of Christmas tree, with a hollow center.


Ingredients

  • 8 oz. Monterey® Baby Bella mushrooms, sliced
  • Frozen puff pastry shells
  • Your favorite creamy mushroom soup
  • 2 tsp extra virgin olive oil
  • Fresh rosemary - 2 sprigs
  • Sliced aged swiss cheese - cut into strips
  • A shot glass (it'll make sense in a minute)

Instructions

  1. Preheat oven to 400 degrees. Arrange puff pastry shells on a lined cookie sheet. Bake 20 minutes or until golden brown.
  2. While pastry dough is cooking, heat your favorite mushroom soup on the stove. You can even use the left over soup from the night before! You only need about a cup or so.
  3. Slice Monterey® Baby Bella mushrooms. Add extra virgin olive oil to a warm sautee pan. Add Monterey® Baby Bella mushrooms and a couple pinches of fresh rosemary. Sautee until golden brown. Set aside.
  4. Have a shot glass ready. Remove the cooked shells from the oven. Poke down the centers of the shells with the shot glass. It'll create a reservoir for the mushroom soup.
  5. To assemble: cross two strips of the sliced swiss into each of the pastry shells. Scoop 2 T or so of mushroom soup into each shell. Top with a sautéed slice of Monterey® Baby Bella mushroom and a pinch of rosemary for garnish.

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Monterey Mushrooms
Monterey Mushrooms