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Wild Mushroom & Baby Arugula Bruschetta

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Light and flaky Pepperidge Farm® Puff Pastry Sheets make the perfect base for this enjoyable bruschetta topping made with sautèed arugula and wild mushrooms, sprinkled with Parmesan cheese.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 24
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Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2 tablespoons butter

  • 4 cups assorted wild mushrooms (shiitake, cremini, oyster and/or button)

  • 1 large onion, thinly sliced (about 1 cup)

  • 2 cups baby arugula leaves, coarsely chopped

  • 1/4 tsp. dried thyme, crushed

  • 1/8 tsp. ground black pepper

  • 1 cup shaved Parmesan cheese

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks.  Cut each strip into 4 rectangles, making 12 in all.  Place the pastry rectangles onto a baking sheet.

  3. 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 each pastry into 2 layers, making 24 in all.  Arrange the pastries, cut-side up, on a serving platter.

  4. Heat the butter in a 10-inch skillet over medium heat.  Add the mushrooms and onion and cook for 5 minutes or until they're tender, stirring occasionally.  Stir in the arugula, thyme and black pepper and cook until the arugula is wilted, stirring occasionally.

  5. Divide the mushroom mixture among the pastries.  Garnish with the cheese. Serve immediately.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

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Submitted by:
Banashree S.
Date: 5/4/2009

5 star rating

"Easy and tasty."

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