Portobello Mushroom Napoleon Appetizers
Portobello Mushroom Napoleon Appetizers
These appetizing Napoleons have three layers of flaky pastry layered with sautéed mushrooms, sliced tomatoes and provolone.
- Thaw: 40 minutes
- Prep: 30 minutes
- Bake: 20 minutes
- Cool: 10 minutes
- Serves: 18
Share
Need help?
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipIf you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.
When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.
If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.
Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.
Layered
Thawing and Rolling Puff Pastry
Recipe
Ingredients
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
-
2 tbsp. butter
-
8 oz. portobello mushrooms, cut into 1/2-inch slices
-
3 tbsp. chopped fresh basil leaves
-
9 slices deli provolone cheese, cut in half and rolled up
-
2 medium tomatoes, thinly sliced and cut in half
Directions
-
Heat the oven to 400°F.
-
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 6 rectangles, making 18 in all. Place the pastry rectangles onto a baking sheet.
-
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 36 in all.
-
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and cook until tender and the liquid is evaporated. Stir in the basil.
-
Place 18 bottom pastry layers onto a baking sheet. Divide the tomatoes, mushrooms and cheese among the bottom pastry layers. Top with the top pastry layers. Bake for 5 minutes or until cheese is melted.
Comments
Submitted by:
Susan B.
Date: 4/3/2006
"Fabulous! Great crowd pleaser. Almost a meal in itself. Perfect for appetizer, cocktail parties!"
Submitted by:
Christa I.
Date: 7/30/2007
"This is awesome"
Submitted by:
Karen T.
Date: 2/20/2009
"I have also made it with Swiss cheese, which is also good!"
Submitted by:
Jennifer S.
Date: 2/18/2012
"We love these"