5-Step Mushroom & Gorgonzola Bundles

This easy recipe had us at “bundles.” Puff pastry folded around gorgonzola-stuffed mushrooms, baked until golden brown and served with freshly chopped parsley. It’s pretty much the appetizer recipe of your dreams. And if you’re looking for the perfect ‘shroom, may we suggest the organic, gourmet R&R Cultivation mushroom?

1. Heat the oven to 400 F. Line a rimmed sheet pan with parchment paper and a wire rack. Spray the rack with oil.

2. Rinse, pat dry and remove the stems of 24 cremini mushrooms (from 3 8-ounce packages). Fill the mushrooms with a rounded ½ tsp of gorgonzola cheese. Set aside.

3. On a lightly floured surface, roll 1 thawed puff pastry sheet into a 10×15” rectangle. Cut the pastry into 24 2 ½-inch squares.

4. Place 1 filled mushroom in the center of each square. Gather all 4 corners of each square up to form a small bundle. Carefully pinch the center together to form a small knob. Note: the squares may need to be rolled thinner for larger mushrooms.

5. Transfer the bundles to the prepared sheet pan and brush each lightly with beaten egg. Bake until golden brown, about 20 minutes. Serve warm with freshly chopped parsley.