Clinton adds a twist on your typical Stuffed Mushroom appetizer!
STUFFED MUSHROOM PUFFS
1 package frozen puff pastry (thawed, rolled out to a 12″x12″ square, cut into 3″ squares)
1 tablespoon milk
1 pound sliced mushrooms (chopped, such as creminis and button mushrooms)
1 carrot (peeled, grated)
1 stalk celery (grated)
1/2 onion (peeled, finely chopped or grated)
2 cloves garlic (grated)
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine (such as Pinot Grigio)
1/2 cup panko bread crumbs
1/4 cup Pecorino Romano (freshly grated, plus more for garnish)
1/4 cup parsley (chopped)
Kosher salt and freshly ground black pepper (to taste)
Preheat the oven to 350ºF. Roll the puff pastry out into 12×12-inch square. Cut into 3-inch squares. Repeat with second sheet of puff pastry. Prepare 2 non-stick mini cupcake tins by pressing a puff pastry square into each mold. Press the sides and bottom down to make a well for the stuffed mushroom filling.
In a small bowl add the eggs and milk and beat to make an egg wash. Brush the puff pastry with the egg wash and lightly season the dough with freshly ground black pepper.
Preheat a large saute pan over medium-high heat. Melt the butter and add 1 tablespoon of olive oil to the pan. Add the chopped mushrooms to the pan and season with salt and pepper. Cook the mushrooms, stirring occasionally, until browned, about 5 minutes. Then add the carrots, celery, onions and garlic to the pan and saute until translucent, about 4 minutes. Add the white wine to the pan and scrape the browned bits off the bottom of the pan. Remove from the heat. Add the bread crumbs, cheese and parsley directly into the mushroom mixture and stir to combine. Let the mixture cool completely.
Fill the prepared pastry cups with the mushroom mixture. Place in the oven and bake until the dough is golden brown, about 18-20 minutes.
Tip: Make the mushroom mixture the day before–fill and bake right before the party begins!