Wild Mushroom Cups
4.5
2
Sautéed mushrooms combine with garlic, heavy cream and black pepper to make a simply delicious filling for tender, flaky puff pastry cups. Serve them at your next dinner party for a scrumptious appetizer that’s guaranteed to impress!
serves
24
pieces
Ingredients
cost per recipe: $5.90
The price is determined by the national average.
-
2
tablespoons butter
-
1
clove garlic, minced
-
8
ounces assorted wild mushrooms(portobello, shiitake and/or cremini), finely chopped (about 2 1/4 cups)
-
1/2
teaspoon dried thyme, crushed
-
1
cup heavy cream
-
1/4
teaspoon freshly ground black pepper
-
1
package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
-
3
tablespoons chopped fresh parsley
How to Make It
Heat the butter in a 10-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Add the mushrooms and thyme. Cook for 5 minutes or until the mushrooms are tender and the liquid is evaporated, stirring often. Stir the heavy cream and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mushroom mixture is thickened. Remove the skillet from the heat and let stand for 10 minutes. Spoon about 2 teaspoons mushroom mixture into each pastry cup. Sprinkle with the parsley.
Step 1
Heat the butter in a 10-inch skillet over medium heat. Add the garlic and cook and stir for 30 seconds. Add the mushrooms and thyme. Cook for 5 minutes or until the mushrooms are tender and the liquid is evaporated, stirring often.
Step 2
Stir the heavy cream and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mushroom mixture is thickened. Remove the skillet from the heat and let stand for 10 minutes.
Step 3
Spoon about 2 teaspoons mushroom mixture into each pastry cup. Sprinkle with the parsley.
Made With
(9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
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Made with
Pepperidge Farm® Puff Pastry Cups
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calories
73
-
calories-fat
50
-
fat-total
5.6g
-
saturated-fat
3g
-
transfat
0g
-
sugars
0.49g
-
vitamin-a
30
-
vitamin-c
0.8mg
-
calcium
6mg
-
iron
0.31mg
-
potassium
44mg
-
cholesterol
9mg
-
sodium
48mg
-
carbohydrate-total
4.8g
-
dietary-fiber
0.6g
-
protein
1.2g
-
fat-total-dv
7%DV
-
sat-fat-dv
15%DV
-
vitamin-a-dv
3%DV
-
vitamin-c-dv
1%DV
-
calcium-dv
0%DV
-
iron-dv
2%DV
-
cholesterol-dv
3%DV
-
carbohydrate-total-dv
2%DV
-
potassium-dv
1%DV
-
fiber-dv
2%DV
-
added-sugars
0g
-
vitamin-d
0.1mg
-
vitamin-e
0.09mg
-
vitamin-k
7.3mg
-
thiamine
0.002mg
-
riboflavin
6.168mg
-
niacin
0.294mg
-
vitamin-b6
0.003mg
-
folate
3mg
-
vitamin-b12
0.01mg
-
biotin
0mg
-
pantothenic-acid
0.111mg
-
phosphorus
19mg
-
iodine
0mg
-
magnesium
4mg
-
zinc
0.02mg
-
selenium
0.9mg
-
copper
0.002mg
-
manganese
0.008mg
-
chromium
0mg
-
molybdenum
0mg
-
chloride
0mg
-
choline
0mg
-
sodium-dv
48mg
-
added-sugars-dv
0%DV
-
vitamin-d-dv
1%DV
-
vitamin-e-dv
1%DV
-
vitamin-k-dv
6%DV
-
thiamin-dv
0%DV
-
riboflavin-dv
1%DV
-
niacin-dv
2%DV
-
vitamin-b6-dv
0%DV
-
folate-dv
1%DV
-
vitamin-b12-dv
0%DV
-
biotin-dv
0%DV
-
pantothenic-acid-dv
2%DV
-
phosphorus-dv
2%DV
-
iodine-dv
0%DV
-
magnesium-dv
1%DV
-
zinc-dv
0%DV
-
selenium-dv
2%DV
-
copper-dv
0%DV
-
manganese-dv
0%DV
-
chromium-dv
0%DV
-
molybdenum-dv
0%DV
-
chloride-dv
0%DV
-
choline-dv
0%DV
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.