Mushroom and Gorgonzola Bundles offer a sophisticated appetizer or side dish, perfect for formal gatherings or an elegant dinner – or a special game day treat. Preparation time is approximately 30 minutes, with a baking time of 10 minutes. A standard oven is essential for this recipe.
This easy recipe had us at “bundles.” Puff pastry folded around gorgonzola-stuffed mushrooms, baked until golden brown and served with freshly chopped parsley. It’s pretty much the appetizer recipe of your dreams. And if you’re looking for the perfect ‘shroom, may we suggest an organic, gourmet cultivation mushroom.
Stuffed mushrooms are always a crowd-pleaser! They’re a great way to take a bunch of delicious and complementary ingredients and serve them up in a buttery mushroom bite. And these baby bellos stuffed with sassy Gorgonzola are always a favorite at our house!
How to make Mushroom & Gorgonzola Bundles
Ingredients
- Cooking spray or oil
- 24 cremini mushrooms (you will probably need 3 eight ounce packages)
- 4 tablespoons gorgonzola cheese, divided
- Flour, for dusting
- 1 puff pastry sheet
- 1 egg, lightly beaten
- 2 tablespoons freshly chopped parsley, for garnish
Directions
- Heat the oven to 400 F. Line a rimmed sheet pan with parchment paper and a wire rack. Spray the rack with oil.
- Rinse, pat dry and remove the stems of 24 cremini mushrooms. Fill the mushrooms with a rounded ½ tsp of gorgonzola cheese. Set aside.
- On a lightly floured surface, roll 1 thawed puff pastry sheet into a 10×15” rectangle. Cut the pastry into 24 2 ½-inch squares.
- Place 1 filled mushroom in the center of each square. Gather all 4 corners of each square up to form a small bundle. Carefully pinch the center together to form a small knob. Note: the squares may need to be rolled thinner for larger mushrooms.
- Transfer the bundles to the prepared sheet pan and brush each lightly with beaten egg. Bake until golden brown, about 20 minutes. Serve warm with freshly chopped parsley.
From “The Best Of Byerly’s” cookbook.
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