Mushroom and Cheese Baskets
by Editorial Staff
Delicious puff pastry baskets stuffed with porcini mushrooms and cheese. Perfect for a festive table!
Cook: 40 mins
Ingredients
- Puff pastry (ready-made, defrosted) – 250 g
- Mushrooms (frozen porcini) – 250 g
- Cheese (brie) – 150 g
- Onions – 1/2 pc.
- Parsley, dill – to taste
- Vegetable oil (olive) – 1 tablespoon.
- Salt to taste
Directions
- Finely chop the onion and fry in olive oil.
- Add mushrooms and fry them. Pour in a little white wine, salt and simmer the mushrooms for about 15 minutes.
- Add chopped parsley and dill.
- From the rolled out thin puff pastry, cut out circles with a glass that are suitable in diameter for your cake tins. Place the dough in the tins. Fill the molds with mushrooms.
- Put pieces of cheese in each mold.
- If you have any pieces of dough leftover, cover the molds with them. No need to try to make it look neat, after baking it will turn out beautifully!
- Bake in a preheated oven at 180 degrees for 15-20 minutes until the dough is baked.
- Serve baskets with mushrooms and cheese warm.
Bon Appetit!
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