More Than Recipes
Good Buddy Butter Club
Menu
Profile
Seven golden puff pastry shells filled with creamy sherried mushrooms and garnished with chopped parsley on a vintage floral plate.

Sherried Mushrooms

The mushrooms lose their moisture and turn golden before the sherry goes in. Spoon the creamy filling into crisp puff pastry shells while both are warm.

By Betty Lou Gardner40 minUpdated 2026-08-25

These Sherried Mushrooms pair a warm, savory mushroom filling with crisp puff pastry shells for a simple dish that still feels occasion-worthy. Serve one shell per person as an appetizer or side dish, or add a salad and make them the center of a light luncheon.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

This is one of those recipes that always feels a little fancier than the amount of work it takes. The sherry is what makes the difference because it gives the mushrooms that warm flavor you can't quite put your finger on. I like serving these when company comes because people always think you've spent much longer in the kitchen than you really have.

How to Make Sherried Mushrooms

◆
Six golden baked puff pastry shells on a baking sheet, with one pastry top removed.
01

Bake the Pastry Shells

Bake the shells until deeply golden, then remove the tops and soft centers while they are still warm.

Sliced mushrooms browned in butter in a wide skillet until their released moisture has nearly evaporated.
02

Brown the Mushrooms

Sauté the sliced mushrooms until their liquid cooks away and the edges turn golden.

Browned mushrooms coated in a creamy sour cream, Parmesan, and sherry sauce in a large skillet.
03

Make the Creamy Sherry Sauce

Reduce the sherry with the mushrooms, then gently stir in the sour cream, Parmesan, and garlic powder over low heat.

Chopped parsley being sprinkled over puff pastry shells filled with creamy sherried mushrooms.
04

Fill and Serve

Divide the hot filling among the crisp shells, garnish with parsley, and serve immediately.

Seven golden puff pastry shells filled with creamy sherried mushrooms and garnished with chopped parsley on a vintage floral plate.

Sherried Mushrooms

The mushrooms lose their moisture and turn golden before the sherry goes in. Spoon the creamy filling into crisp puff pastry shells while both are warm.

By Betty Lou Gardner

Prep15 minCook20 minTotal40 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Sherried Mushroom Filling

Garnish

Instructions

  1. 1 package (10 ounces) Pepperidge Farm Puff Pastry Shells (6 shells)
  2. 1 lb mushrooms, 2 tbsp butter or neutral oil
  3. 3 tbsp dry sherry, ⅛ tsp garlic powder, 1½ cups sour cream, ¾ cup Parmesan
  5. 2 tbsp parsley

Nutrition (Approximate Per Serving)

Yield

6 filled pastry shells — Serving size: 1 filled pastry shell

Calories
370
Carbohydrates
36 g
Protein
12 g
Fat
20.5 g
Saturated Fat
8.5 g
Cholesterol
50 mg
Sodium
250 mg
Fiber
1.5 g
Total Sugars
4.5 g

You May Also Like

Four mushroom-and-tomato stuffed zucchini halves topped with browned cheddar cheese in a brown ceramic baking dish.

Stuffed Zucchini with Mushrooms

1 hrEasy
Two baked halves of Cheesy French Bread topped with melted cheese and scallions on a vintage baking sheet.

Cheesy French Bread

25 minEasy
Hot baked artichoke dip with Parmesan, tomato, and golden edges in a brown ceramic baking dish, served with crackers and toasted bread.

Artichoke Dip

40 minEasy
Garlic scallops with parsley and minced garlic in a skillet, served with lemon wedges and crusty bread overlooking a coastal harbor.

Garlic Scallop Sauté

20 minEasy
Marinated Italian tomatoes with herbs in a vintage bowl, served with crusty bread.

Italian Tomatoes

40 minEasy
Bowl of garlic broccoli salad with broccoli, sliced mushrooms, diced avocado, garlic vinaigrette, oregano, and lemon wedges.

Garlic Broccoli Salad

1 hr 20 minEasy
Chilled raspberry soup in a clear glass serving bowl garnished with strawberries, blueberries, and mint beside summer flowers.

Chilled Summer Berry Soup

5 hrEasy
Steamed cauliflower, carrots, red onion, and button mushrooms coated in lemon-dill butter in a cream serving bowl.

Steamed Veggies

30 minEasy
Warm celery, red apple, onion, and raisin sauté in a large skillet on a warm vintage table setting.

Apple & Raisin Skillet

20 minEasy
Four baked tomato halves topped with buttery bread, parsley, and Parmesan in a vintage floral baking dish.

Baked Tomato Halves

35 minEasy
Brazilian tomato rice with onion and tomato served in a vintage enamel saucepan.

Brazilian Tomato Rice

40 minEasy
Classic bulgur pilaf garnished with chopped parsley and a lemon wedge in a cream-colored serving bowl.

Classic Bulgur Pilaf

30 minEasy
Showing You May Also Like 1 through 4 of 12
Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

Learn More →

What Cooks Are Saying

◆
—

No reviews yet

00
00
00
00
00

Review Sherried Mushrooms

Your review will be held for moderation. Approved reviews display the name you enter below; your email is never published.

Rating
Choose 1 to 5 stars

Loading approved reviews…

A question about this recipe?

Send ingredient, instruction, or correction questions to the recipe inbox.

Email Recipesrecipes@gbbutterclub.com