Sherried Mushrooms

Sherried Mushroom Filling

• 1 pound white button or baby bella mushrooms — sliced ¼ inch thick
• 1 ½ cups full-fat sour cream
• ¾ cup Parmesan — finely grated
• 3 tablespoons dry sherry
• ⅛ teaspoon garlic powder
• 2 tablespoons butter or neutral oil — plus more if needed for sautéing mushrooms
• 1 package Pepperidge Farm Puff Pastry Shells — 6 shells

Garnish

• 2 tablespoons parsley — chopped

1. Bake the Pastry Shells: Preheat oven to 425°F. Place the pastry shells, tops facing up, about 2 inches apart on an ungreased baking sheet. Bake for 18 to 20 minutes, until puffed and deep golden. Let stand for 5 minutes, then use a paring knife to remove the tops and any soft pastry from the centers. Keep warm.1 package (10 ounces) Pepperidge Farm Puff Pastry Shells (6 shells)
2. Brown the Mushrooms: Heat butter or oil in a 12-inch skillet over medium-high heat. Add mushrooms and cook for 8 to 12 minutes, stirring occasionally, until their released liquid has evaporated and the mushrooms are reduced and golden brown.1 lb mushrooms, 2 tbsp butter or neutral oil
3. Make the Sauce: Reduce heat to medium. Add sherry and garlic powder and cook for 1 to 2 minutes, stirring, until the liquid is nearly evaporated. Remove the skillet from the heat and stir in sour cream and Parmesan. Return to low heat and cook for 2 to 3 minutes, stirring often, until the sauce is hot, smooth, and thick enough to mound on a spoon. Do not simmer or boil.3 tbsp dry sherry, ⅛ tsp garlic powder, 1½ cups sour cream, ¾ cup Parmesan
4. Fill the Shells: Divide the warm mushroom mixture evenly among the baked pastry shells.
5. Serve: Garnish with parsley if desired and serve immediately.2 tbsp parsley