Cheesy Mushroom Puffs Recipes

Steps:

• Place a rack in middle of oven; preheat to 400°. Place potatoes in a medium saucepan and pour in cold water to cover by 1". Season generously with salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 25-30 minutes. Drain potatoes and let sit until cool enough to handle.
• Peel potatoes, then place in a large bowl and mash with a potato masher or fork until mostly smooth with some pea-size pieces remaining.
• Heat oil in a medium nonstick skillet over medium. Cook cumin seeds, mustard seeds, and asafetida, stirring, until fragrant, about 10 seconds. Add chile and ginger and cook, stirring, until softened, about 30 seconds. Stir in coriander, turmeric, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; cook, stirring, until fragrant, about 1 minute. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
• Stir cheese, cilantro, lime juice, garam masala, and sugar into potato mixture. Taste and season with more salt if needed.
• Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about 4½", then divide between 2 parchment-lined baking sheets.
• Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg. Chill puffs 15 minutes.
• Bake puffs until pastry is golden brown and cheese is melted, 25-30 minutes. (Some cheese may ooze out and that is okay.)
• Serve puffs with ketchup, green chutney, or hot sauce for dipping.

Steps:

• In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. , Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until puffed and golden brown.

Steps:

• Make the mushroom filling: In a 12-inch cast iron or stainless steel skillet over medium-high heat, melt together 1 tablespoon of Private Selection™ Salted French Butter and the Private Selection™ Italian Extra Virgin Olive Oil. Once it starts to foam, add the mushrooms and thyme and stir to coat. Sear for 2-3 minutes without stirring, until the bottoms of the mushrooms are golden brown, before stirring again and continuing to cook without disturbing. Repeat, adding more butter as needed if the pan looks too dry, until the mushrooms are browned and cooked through, 7-8 minutes total.
• Reduce the heat to medium-low. Add the garlic and pepper and cook for another minute, until the garlic is fragrant.
• Remove the pan from the heat and deglaze with the sherry vinegar, stirring to scrape up any browned bits from the bottom of the pan. Remove the thyme sprigs, then set aside to cool.
• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Roll out the puff pastry sheet if needed to a 9-inch square, then cut into 9 3-inch squares and transfer to the prepared baking sheet. Use a paring knife to lightly score a ½-inch border around the edges of each square, making sure not to cut all the way through. Use a pastry brush to brush the egg yolk mixture over the borders of each square.
• Place about 2 teaspoons of Private Selection® Alpine Blend Cheese in the center of each pastry square, then top with about 1 tablespoon of the mushroom mixture, arranging the mushrooms in a nice pattern, if desired. Top each pastry with a small pinch of Private Selection® Alpine Blend Cheese.
• Bake the squares for 15-17 minutes, until the pastry is puffed and golden brown. Remove from the oven and let cool slightly.
• Use your fingers to strip the leaves from the thyme sprigs, then garnish the mushroom bites with the thyme leaves just before serving.
• Enjoy!

Steps:

• Brown together mushrooms, butter, garlic salt, onion, lemon juice, worcestershire sauce. Pat crescent rolls in 9x13 inch greased pan. Spread cream cheese on dough. Sprinkle parmesan cheese on top. Top with browned mushrooms. Bake @350 for 20 minutes. Cut into squares -- .

Steps:

• Set oven to 350 degrees.
• In a skillet over medium heat, melt 2-3 tablespoons butter.
• Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
• Season with salt and pepper to taste.
• Separate the two rolls of crescent dough into 8 rectangles.
• Cut each rectangle in half forming 16 squares.
• Arrange the squares on one or two lightly sprayed baking sheets.
• Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
• Top with about 2 teaspoons grated Parmesan cheese.
• Then top with 1 tablespoon grated mozzarella cheese.
• Fold EACH square into rectangles.
• Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
• Brush each triangle with melted butter, then sprinkle with sesame seeds.
• Bake for about 12-15 minutes, or until triangles are golden brown.
• Serve warm.
• Delicious!

Steps:

• Combine cream cheese, mushrooms, onion, and hot pepper sauce in a food processor (or blender) and process until blended.
• Unroll the crescent roll, separate into 4 rectangles, pressing the perforations to seal.
• Spread the mushroom mixture over the dough.
• Roll up jelly-roll style, starting with a long side.
• Cut each roll into 5 slices and place on an ungreased baking sheet.
• Bake at 425F for 8-10 minutes.

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.