- 2 teaspoons olive oil
- 12 small baby portobello mushrooms (about 6 ounces), stems removed
- 3 ounces diced pancetta or bacon strips (about 1/2 cup)
- 1 pound baby portobello mushrooms, finely chopped
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 2 ounces Brie cheese, cut into 12 cubes (1/2 inch)
- Preheat oven to 450°. In a large skillet, heat oil over medium heat. Place whole mushrooms in pan, stem side down; cook 3 minutes per side. Drain on paper towels.
- In same pan, saute pancetta over medium heat until browned, 3-4 minutes. Add chopped mushrooms; cook and stir 3 minutes. Add shallots and garlic; cook and stir until juices have evaporated, 3-4 minutes. Remove from heat; stir in salt and pepper.
- On a lightly floured surface, roll pastry to a 15×12-in. rectangle. Cut 12 circles with a floured 3-in. round cookie cutter (save scraps for another use). Press each into a greased muffin cup; prick bottoms with a fork. Brush lightly with beaten egg.
- Fill whole mushrooms with cheese; place in pastry cups, cheese side up. Top with pancetta mixture. Bake until pastry is golden brown, 12-15 minutes.
- Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Cover and freeze unbaked pastries in muffin pan until firm. Transfer pastries to freezer containers, separating layers with waxed paper; return to freezer. To use, place pastries in muffin pans; cover and thaw in refrigerator overnight. Bake as directed.
1 pastry: 148 calories, 8g fat (2g saturated fat), 26mg cholesterol, 256mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 10g protein.