"I was trying to think of something that would be a savory hors d'oeuvre to bring to a dinner party. After stumbling across a few recipes that were close, but not quite what I wanted, I came up with my own recipe. Everyone raved and there was not one left to take home! Enjoy!"
Set frozen puff pastry sheets on a counter and thaw for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease two 12-cup muffin tins.
Melt butter in a large skillet over medium-high heat. Add white mushrooms and portobello mushrooms. Cook, stirring occasionally and adding garlic halfway through, until liquid evaporates, about 5 minutes. Add Italian seasoning and pepper.
Unfold pastry sheets onto a lightly floured surface; roll each into a 12x16-inch rectangle. Cut each rectangle into twelve 4-inch squares. Drape squares into muffin cups. Place 1 1/2 teaspoon mozzarella cheese into each cup and spoon 1 1/2 teaspoon mushroom mixture on top. Add a portion of Parmesan cheese. Gather the 4 edges of the square to the middle; twist to seal the puff and seal the edges. Repeat until cups are filled.
Bake in the preheated oven until golden brown, about 20 minutes.
Margarine can be substituted for the butter if desired.
Although I had my kitchen scale with me, the baby portobellos I had were about 1 ounce each, while the white mushrooms were slightly under that. Don't worry too much if you're not exact with these measurements.
With my limited counter space I only rolled out the second pastry and filled them after the first batch was already in the oven.
This is a really flexible recipe! The measurements on the seasonings are estimations - season as you feel necessary! The cheese is also pretty flexible... I am considering trying Cheddar next.
Per Serving: 137 calories;9.5 g fat;
10 g carbohydrates;
3.2 g protein;
13 mg cholesterol;
93 mg sodium.