These Spicy Mushroom Appetizer Bites get a delightful kick from the smoky ground Chipotle and hot Cayenne red pepper in the Penzey’s Northwoods Fire seasoning.
1 package of Geefree Puff Pastry Dough
Gluten Free flour for dusting
2 cloves garlic, minced
1/2 lb small mushrooms, thinly sliced
salt and pepper to taste
1/4 cup water
2 tbs lemon juice
2 tbs bacon crumbles (optional)
2-3 tbs extra virgin olive oil
Set puff pastry out to thaw for 20-30 minutes at room temperature. It should be a bit cooler than room temperature. If it gets too warm while you are still cooking, place in the fridge.
Add garlic and stir constantly for 2 min so it doesn’t burn or brown.Sauté mushrooms and spices in the extra virgin olive oil in a pan on low to medium heat until soft and most of the moisture has evaporated.
Add garlic and stir constantly for 2 min so it doesn’t burn or brown.
Add water and lemon juice, stirring until mostly evaporated. Adjust seasoning to your taste and set aside, removing from heat.
Chef’s Note: You may substitute water and lemon juice for 1/4 cup of white wine.
Working 1/2 a sheet at a time, roll out the puff pastry on a hard smooth surface sprinkled with gluten free flour.
Roll it 1/4” thick and cut into 1 1/2” squares and carefully place on a baking tray lined with parchment paper.
When you finish both halves of the sheet you should have about 24 squares.
Indent each square by pressing with your thumb or a rounded handle. Add the mushroom mixture to the squares, and sprinkle with bacon crumbles.
Bake at 375 F for 15 minutes until the crust is golden and the mushroom mixture is bubbly.
Remove, garnish with minced parsley and serve warm.
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