Portobello Mushroom Napoleon Appetizers
Recipe from Pepperidge Farm Puff Pastry

These appetizing Napoleons have three layers of flaky pastry layered with sauteed mushrooms, sliced tomatoes and provolone.


Portobello Mushroom Napoleon Appetizers

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Servings: 18
Prep Time: 1 hr 10 mins
Total Time: 1 hr 40 mins
Related Categories: Appetizers, Mushrooms, Mushrooms, Portobello Mushrooms, Tomatoes, Vegetarian Tomato
 
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Ingredients
  • 1/2 
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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  • 2  tbsp.
    butter
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  • 8  oz.
    portobello mushrooms , cut into 1/2-inch slices
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  • 3  tbsp.
    chopped fresh basil leaves
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  • 9  slices
    deli provolone cheese , cut in half and rolled up
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  • 2 
    medium tomatoes , thinly sliced and cut in half
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Directions
1.
Heat the oven to 400 degrees 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.
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