Ingredients
2 teaspoons olive oil12 small baby portobello mushrooms (about 6 ounces), stems removed3 ounces diced pancetta or bacon strips (about 1/2 cup)1 pound baby portobello mushrooms, finely chopped2 shallots, finely chopped3 garlic cloves, minced1/4 teaspoon salt1/8 teaspoon pepper1 sheet frozen puff pastry, thawed1 large egg, lightly beaten2 ounces Brie cheese, cut into 12 cubes (1/2 inch)
Preparation
Preheat oven to 450°. In a large skillet, heat oil over medium heat. Place whole mushrooms in pan, stem side down; cook 3 minutes per side. Drain on paper towels.
In same pan, saute pancetta over medium heat until browned, 3-4 minutes. Add chopped mushrooms; cook and stir 3 minutes. Add shallots and garlic; cook and stir until juices have evaporated, 3-4 minutes. Remove from heat; stir in salt and pepper.
On a lightly floured surface, roll pastry to a 15x12-in. rectangle. Cut 12 circles with a floured 3-in. round cookie cutter (save scraps for another use). Press each into a greased muffin cup; prick bottoms with a fork. Brush lightly with beaten egg.
Fill whole mushrooms with cheese; place in pastry cups, cheese side up. Top with pancetta mixture. Bake until pastry is golden brown, 12-15 minutes.
Serve warm or at room temperature. Refrigerate leftovers.
