Stuffed Mushroom En Croute
|Crookneck squash||1 Small|
|Diced pimento||2 Tablespoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Herbs de provence||1 Tablespoon|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Melted butter||1⁄8 Cup (2 tbs)|
|Puff pastry dough sheets||2|
|Medium mushrooms||2 Dozen|
|Hot sauce||1⁄8 Cup (2 tbs) (Durkee Brand)|
Saute celery, onion and squash lightly in the butter with the dried herbs.
Add pimento, cheese, bread crumbs, seasoning and hot sauce, then mix.
Place this mixture in the stemless mushrooms, then wrap in puff pastry dough.
Brush the product with egg wash or water, then bake at 375° for approximately 15 minutes or until golden brown.