Mushroom Gorgonzola Bites

Mushrooms and gorgonzola cheese baked in puff pastry cups with toasted panko bread crumbs.

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Ingredients:

• 2 Tbsp unsalted butter
• 2 Tbsp olive oil
• 3 cloves minced garlic
• 1 small shallot minced
• 2 Tbsp red wine
• 4-5 cups chopped portabello mushrooms
• 1 1/2 cup crumbled gorgonzola
• 1/2 tsp black pepper
• 1/4 tsp ground cayenne pepper
• 8 oz cream cheese (softened at room temperature)
• 1 Tbsp mirin (sweet cooking rice wine)
• 1/4 tsp ground nutmeg
• 1/2 cup panko bread crumbs
• 1 Tbsp melted unsalted butter
• 1 package puff pastry (2 sheets at room temperature)  

Method

Preheat oven to 375 degrees. In a large skillet over medium heat, melt 2 tbsp butter with olive oil. Add minced garlic and shallots. Cook for 2 minutes. Add mushrooms to garlic mixture and saute mushrooms for about five minutes. Turn heat to low and add red wine. Let simmer for two minutes and remove from heat. In a large mixing bowl, combine crumbled gorgonzola, black pepper, cayenne, cream cheese, mirin, and nutmeg. Mix until well incorporated. Add sauteed mushrooms to bowl of cheese mixture. Stir until well combined. Set aside. In a small bowl pour melted butter over panko bread crumbs. Stir until bread crumbs are completely covered with butter. Grease a 24 cup miniature muffin tin. Fold out both sheets of puff pastry and cut into 24 squares (each square will be about 2 1/2 by 3 inches). Mold each square into each muffin cup with the edges folded over the top away from the center of each cup. Place approximately 1 tbsp of mushroom filling in each puff pastry covered muffin cup. Sprinkle each mushroom filled cup with the bread crumb mixture. Place in oven and bake for 25-30 minutes or until edges of puff pastry browns.

Notes: You will have a small amount of mushroom filling left over.

Number of servings: 12-24

Submitted By: Dr. D
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