italian sausage + mushroom stuff puff pastries …

December 30, 2010

With New Years coming up tomorrow, many of us are thinking of just the right little something to add to the table.
These little savory puff pastries just might be what you are looking for.  They are very simple to make, but will grace any fancy New Years table with style.
The Italian sausage and mushroom combination is dreamy.
Read more for the recipe.
{Italian Sausage and Mushroom Stuffed Puff Pastries}
makes 36
4 sheets [2 boxes] pre-made puff pastry dough sheets
1 1b italian sausage, browned and drained
2 cups sliced mushrooms [I used baby portabellas, but white mushrooms are fine too]
1 8 oz brick cream cheese
1/2 onion, diced small
1 tsp garlic powder
4 shakes paprika
Preheat oven to 425 degrees.
Open packages of frozen puff pastry and lay out on counter for 40 minutes to thaw.
After thawed for 40 minutes, cut each sheet into nine square pieces.  Place squares into MINI cupcake pans. {make sure they are the mini cupcake forms}
In a medium frying pan, heat 2 tbs olive oil over medium heat.  Add diced onions and cook stirring for 5 minutes.  Add sliced mushrooms, and saute another 5 minutes until mushrooms and onions are cooked.
In a large bowl, place browned italian sausage, mushroom and onion mixture, cream cheese, garlic powder, and paprika.  Blend ingredients together well.
Add mixture 1 tablespoonful at a time into mini puff pastry pans.  Bake at 425 degrees for 15-20 minutes or until puff pastry is golden brown.
*If you have left over meat mixture and mushrooms, just clean the mushrooms, and snap off the stem and place mixture in mushrooms and bake at 425 degrees for 15-20 minutes or until mushrooms are cooked through, and you have a great stuffed mushroom!

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