I tried this and found that the puff pastry didn’t really puff up properly and kind of made a mess. But, the flavors were absolutely outstanding and everyone really liked the recipe. I decided to serve it again for Thanksgiving but to turn the mushroom mixture into a spread and serve it on bread.
- 1 loaf ciabatta bread
- 8 oz. roughly chopped mushrooms
- 2-3 mushrooms, sliced for garnish
- 3 slices bacon, chopped
- 3 tbsp. onion, minced
- 2 garlic clove, minced
- 2 tbsp. dry white wine
- 2 tsp. Herbes de Provence
- 6 oz. light cream cheese, softened
- ½ cup shredded mozzarella cheese
- salt and pepper
1. Preheat the oven to 350. Line a baking sheet with aluminum foil.
2. In a small skillet, combine mushrooms, bacon, onions and garlic over medium low heat and allow to cook for 5-7 minutes or until soft. Add in the white wine and herbes de provence and cook another 1-2 minutes or until the wine is absorbed.
3. Combine the cream cheese and shredded mozzarella cheese together in a medium bowl and stir together, then stir in the mushroom mixture until fully combined. Season with salt and pepper to taste. Arrange the sliced mushrooms on the bread.
4. Slice the Ciabatta bread in half lengthwise and spread the mushroom mixture down both sides.
5. Place the bread on the prepared baking sheet and bake for 20 minutes. Allow to cool slightly then slice into squares.
If you’re looking for a simple appetizer to serve at a party, I highly suggest this recipe. You can easily make the mushroom mixture ahead of time and just refrigerate it until you are ready to use it. This was one of the first appetizers that immediately disappeared on Thanksgiving. Everyone was talking about how delicious it was and a few even asked for the recipe.