- Ingredients:
- Puff pastry
- Chestnut mushrooms
- Gorgonzola
- Garlic powder
- Oregano
Cut out approximately 3″ diameter rounds, place rounds in a greased muffin tray. For the filling, dice up your mushrooms fairly small and fry these in some butter. Add galic powder, pepper and oregano to taste. Stir in Gorgonzola. I had some left over from my simple pasta. Melt gorgonzola through your mushroom mix until you have a creamy mixture. Pour this on top of your little puff pastry cups and bake in the oven at 190C/374C for about 15 minutes.
Lovely when eaten warm, the tops go lightly crispy on top and nicely gooey in the middle. Simple 2 bite snacks.
4 comments
I made with these with the phyllo cups (less work). I used garlic powder, onion powder and adobe criollo, as well. I also used fresh oregano, they turned out great!
Sorry for the late approval, my blog is getting swamped with spam. I think phyllo cups is a great substitute, I wonder if those are available over here. What is adobe criollo?
holy moley these look good. I’m going to feature this recipe on my food blog, with all the appropriate acknowledgments of course! How could I not!
Thanks Amy :).