I have been working on my “use my cookbooks” goal a bit more this month, and doing pretty well. This simple and incredible meal came from a cookbook, and I just HAD to share.
These awesome little pastry cups are filled with sautéed mushrooms, garlic, chives, and marinated artichoke hearts and stuffed into puff pastry. Baked in little muffin tins for a gorgeous WOW meal or appetizer.
They are super filling, I just wound up eating one and a few bites from another alongside a large salad for a fantastic dinner.
I am super happy to have pictures that I took in my dark apartment that aren’t coated in that awkward yellow and grainy blur from lack of proper lighting. Hoorah 🙂 Preston got me an awesome camera light for Christmas that gives a great focused light on my food! Though I am going to make a mini diffuser for it because it is buh-right! 😀
Anyway, here’s some yummy and adorable food!
adapted from 1000 Vegan Recipes
yields 6 cups
1 T olive oil
2 C finely chopped shiitake mushrooms
1 bunch scallions, thinly sliced (I subbed for chives because I had some leftover)
2 cloves garlic, minced
1/2 C marinated artichoke hearts, finely chopped*
1/2 t dried thyme
salt and pepper
1 sheet puff pastry, thawed
* this was my addition, in part because the mushrooms cooked down so small and I wanted more filling, and in part because I had a brand new jar of artichoke hearts staring at me from my kitchen counter while I was making these and that just sounded yummy 🙂
Preheat the oven to 425 degrees.
Cook the mushrooms, scallions, and garlic over medium heat until the mushrooms shrink and cook. Then stir in the seasoning and the artichoke hearts.
Set the filling aside and get your puff pastry cups ready. Spray six tins in a cupcake mold with cooking spray. Take a sheet of puff pastry and roll it out just a little so it’s about 12×12 (I was nowhere near exact and it just doesn’t matter), and cut 6 squares out of the pastry. Put one square into each sprayed muffin tin and let the edges lay over the sides.
Fill the pastry cups equally with filling, and bake for about 12 minutes, until the pastry is golden and the edges are puffy.
GAH, they’re so good!
Nutrition facts per serving: Calories: 201; Calories from Fat: 130; Total Fat: 14.5g; Saturated Fat: 7.2g; Sodium: 334mg; Total Carbohydrates: 16.5g; Dietary Fiber: 0.9g; Sugars: 2.0g; Protein: 2.6g
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