|6||Slices Schneiders® Bacon, cooked and chopped|
|4 tbsp||(60 mL) Grated Parmesan cheese|
|4 tbsp||(60 mL) Mayonnaise|
|2||Green onion, finely chopped|
|1/4 tsp||(1 mL) Red pepper flakes|
|Salt and pepper|
|12||(1 ½”/4 cm) Mushrooms, stems removed|
|1/2 Pkg||(397 g) Tenderflake® Frozen Puff Pastry, defrosted in the refrigerator|
|1||Egg, lightly beaten|
|Fresh basil, finely chopped|
PREHEAT oven to 375°F (190°C).
COMBINE bacon, Parmesan cheese, mayonnaise, green onion red pepper flakes, salt and pepper in medium mixing bowl and set aside.
ROLL out puff pastry on a lightly floured work surface into an 8x6” (15x20 cm) rectangle. Cut pastry into 12 equal 2” (5 cm) squares.
BRUSH the edges of each pastry square with beaten egg. Wrap a square of pastry around each mushroom cap, tucking pastry around the cap and the corners slightly inside the mushroom cap. Fill each mushroom cap with the bacon and cheese mixture.
BRUSH the outside of each pastry with egg wash and place on a parchment paper lined baking tray.
BAKE in preheated oven for 25 minutes or until pastry is golden brown.
GARNISH each with a sprinkle of chopped basil and serve.
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