Mushroom, Asparagus and Red Pepper Stuffed Puff Pastry

This is a super easy recipe for the holidays!

You can really use any kind of mushrooms that you like in this dish, but I personally like a half and half combination of baby Bellas and white button mushrooms.  If you don’t have shallots, any kind of onion will do, and if asparagus is out of season (it is), then you can use frozen. I found it best to select thin stalks and if using frozen, don’t cook them first.  Slice them frozen since they will be cooking in the pan and in the oven.

I use vegan puff pastry, but any kind will do; however, I have found that the vegan is typically smaller than the non-vegan, so you might have to make extra filling if your sheets are larger than 8×5 (before rolling out.  Also, I keep the scraps from the cookie cutter and roll them out again so that I use all of the pastry.

Dried rosemary typically comes as little sticks, so I do crush or grind them before adding to the recipe.

Speaking of grinding, you can absolutely use a processor instead of doing all the cutting, but I would recommend doing each ingredient separately and pulsing judiciously.  Don’t overpreocess or your filling will just be mushy.

Ingredients:

• 1 cup diced white button mushrooms
• 1 cup diced baby Bella mushrooms
• 1/2 cup diced red bell pepper
• 3/4 cup diced asparagus (no tips)
• 1/4 cup diced shallots
• 1 teaspoon dried rosemary
• 1/8 teaspoon salt
• 1 Tablespoon lemon juice
• 1 sheet puff pastry
• parmeson (optional)

Directions:

1. Heat oven to 400
2. Roll out pasty to double the size of the sheet on a floured board.  Then, using a 2″ cookie cutter, cut out circles and place on a lined baking sheet. You can gather the scraps and re-roll  them).  Put eh sheet in the fridge until ready to bake.
3. Saute the mushrooms, asparagus, shallots and peppers until the mushrooms release their juice.  Add the rosemary, salt and lemon juice and continue to saute 30 seconds-1 minutes.  Remove form the stove and cool.
4. Place a spoonful of the mushroom mixture int decenter of each pastry circle and sprinkle with a little cheese.
5. Bake 20-25 minutes until pastry is slightly golden.

Enjoy!