Mushroom and Swiss Cheese Pouffs
I named this appetizer after a friend told me that their favorite appetizer that night were those “Pouff Balls” I’d made. Aside from laughing really hard, I thanked him for the naming inspiration.
- 1 package of frozen puff pastry sheets, separated and thawed
- 2 tablespoons extra virgin olive oil
- 10 cremini mushrooms, finely sliced
- Dash of salt and pepper
- 2 cups shredded swiss cheese-choose a high quality one
- 1 cup feta cheese
- 1 teaspoon garlic powder
- 1 egg, scrambled
Heat olive oil in skillet over medium heat, and add mushrooms. Sautee for about five minutes and then add a dash of salt and pepper. Take off heat as soon as mushrooms become tender and then set aside.
Preheat oven to 400 degrees
Roll each puff pastry sheet onto floured surface, until almost double in size. Cut the puff pastry sheet lengthwise three times, so that there are four columns. Then cut crosswise, so that you are left with approximately 12 or 16 squares. In the center of each square, place a spoonful of mushrooms, and top with cheese mixture. Brush each side with egg mixture, and then bring each of the four corners to the center and pinch on top, and twist.
Place each pouf ball on a greased baking sheet and bake for about 15 minutes, until the pouf balls have reached a golden color. Let cool for about 5 minutes before placing on serving dish. Ta-da!
Variation: You can also add bacon to this. Cut bacon into 1/2 inch pieces, and fry until crispy but not too crispy. Let the bacon cool on paper towel and toss with cheese mixture.