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

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 2 tablespoons butter
  • 8 ounces portobello mushroom, cut into 1/2-inch slices
  • 3 tablespoons chopped fresh basil leaves
  • 9 slices deli provolone cheese, cut in half and rolled up
  • 2 medium tomato, thinly sliced and cut in half

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 6 rectangles, making 18 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 the pastries into 2 layers, making 36 in all.

  4. 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.

  5. 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.

Layered Recipe
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