Mushroom Bundles Recipe - Allrecipes.com
Mushroom Bundles Recipe
  • READY IN 40 mins

Mushroom Bundles

Recipe by  

"These are absolutely scrumptious, and can be made with either phyllo dough or puff pastry. I prefer to make these with puff pastry, as it's easier to work with. Cook the mushrooms in sherry rather than white wine. Personal preference only!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Melt butter in a skillet over medium heat; cook and stir mushrooms and garlic in the melted butter for 1 minute. Pour in white wine; cook and stir mixture until all liquid has evaporated, about 5 minutes. Season with salt. Remove from heat.
  2. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  3. Cut each puff pastry sheet into 4 equal rectangles, creating 8 total. Spoon mushroom mixture into the center of each rectangle; sprinkle with Parmesan cheese. Gather all 4 corners of a rectangle together around the filling; pinch corners and edges of puff pastry together forming a seal. Repeat with remaining rectangles. Arrange bundles on the prepared baking sheet. Lightly press bundles so the bottoms are flat.
  4. Bake in the preheated oven until bundles are golden brown, about 15 minutes.
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Footnotes

  • Cook's Note:
  • If using phyllo dough, unroll dough. Cut stack in half. Working quickly, place 1 sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat until you have 4 or 5 sheets of phyllo. Do NOT brush top layer with butter.
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Reviews More Reviews

May 31, 2015

I cut the recipe in half, following the recipe using the suggested sherry. The mushrooms (it took an 8-oz container of criminis) were marvelous! My whole house smelled divine while they were simmering! I wasn't sure what the bundles were supposed to look like, but for us there was too much puff pastry and not enough mushrooms. The cooking time for the mushrooms was off because it took about 15 to 20 minutes to get it down to what I thought would not be absorbed at all, and I drained off a lot of buttery/mushroomy liquid--maybe too much butter? I baked them for about 20 minutes, and the bundles still had quite a bit of translucent pastry left, but I took them out and let them sit for a while because I had made them ahead of dinner. I put them back in the oven before dinner to finish browning up, and that worked well. In fact, that would make this a really great dish to serve to company because you could parbake them ahead of time and then stick them back in the oven to finish up just before dinner was to be served. I will try these again because they are gorgeous and perfect for a guest plate! I am wanting to see what others do with this recipe. And I do recommend the sherry! Thanks, AshleyV!

 

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Nutrition

  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 35.9 g
  • 55%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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