| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 6 servings |
Ingredients
- 1 sheet frozen puff pastry, thawed according to package directions
- 2 cups reserved cooked wild mushrooms (from Asparagus-Wild Mushroom Risotto with Parmesan)
- 4 tablespoons grated Romano
Instructions
- Preheat oven to 400 degrees F.
- Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares.
- Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.
- Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 51 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 6 mg |
| Sodium | 91 mg |
Reviews
Delicious and very tasty! They were gone in minutes!!!! I will make them again for my boyfriend birthday this weekend!!! Thank you!!!!
I needed something quick and easy for a party, and this really did the trick! Really delicious. Total hit and it reheats just as good.
I made these for my father and I on a movie night and they came out amazing! I added pork sausage to it and used baby portabella mushrooms and with the buttery fluffy puff pastry I can’t imagine anything more delicious. Will make again and again!
This was simple to make and came out looking professional! They’re delicious and people gobble them up, so might want to double the recipe for a larger crowd!
Everyone enjoyed this appetizer. I substituted common white mushrooms from the grocery store for the wild mushrooms. This was my first experience with puff pastry. I think I was a bit slow after rolling the pastry to stuff it, so it got a little dry and was challenging to stick. Even so, these were yummy that night and as leftovers!
sooooooooooooooo good!!!
I added some cooked and drained seasoned pork sausage to the mushroom mixture for an appetizer and everyone loved it. It was easy and very showy, I’ll make these again for sure.
That is all there is to it. Amazing. I used 3 cups of mushrooms and they cooked down to just about the right amount.