Puff Pastry Mushroom Cups
Serves 6 as an appetizer
1 box (10 ounces) Pepperidge Farms Puff Pastry Shells (6 shells)
8 ounces Gruyere cheese, shredded
2 packages Hokto Maitake mushrooms
2 onions, thinly sliced
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup Gorgonzola Cream Sauce (see below)
1/2 tablespoon parsley, finely minced
1. Prepare the shells according to package instructions.
2. While the pastry shells are baking, heat a frying pan over medium-high heat. Add the olive oil, onions and saute for 2 minutes, then add in the mushrooms and continue to saute for another 2 minutes. Season with salt and pepper.
3. Prepare the Gorgonzola Cream Sauce (recipe below)
Gorgonzola Cream Sauce
1/2 cup heavy cream
1 tablespoon minced fresh parsley or chives
4 ounces crumbled Gorgonzola
2 ounces grated Parmesan
1/8 teaspoon ground nutmeg
In a small sauce pan over medium heat, stir in heavy cream, parsley or chives, Gorgonzola and Parmesan cheese. Season with nutmeg. Whisk and let simmer for 30 seconds or until the much of the cheese has melted.
4. When the pastry shells are cool enough to handle (but still warm), remove the top of the pastry shell (it should be easy to remove with your fingers) and fill each shell with equal amounts of the shredded Gruyere cheese, then the mushroom mixture and top each off with a spoonful of the Gorgonzola Cream Sauce. Sprinkle with parsley to finish. Serve immediately.