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Wild Mushroom Napoleon Appetizers
Prep Time:
30 minutes
Cook Time:
15 minutes
18 Appetizer servings

1/2 package Pepperidge FarmĀ® puff pastry sheets (1 sheet)

2 bags (10 oz. each) Central MarketĀ® all natural exotic and wild mushroom blend

2 Tablespoons Central Market™ Organics salted butter

6 Tablespoons chopped fresh basil

9 slices H-E-B Deli Provolone Cheese

2 medium Tomatoesthin sliced


Thaw the pastry and mushrooms at room temperature 30 minutes. Heat the oven to 400°F.
Unfold the pastry on a floured surface. Cut into 3 strips along fold marks. Cut each strip
into 6 rectangles. Place 2-inches apart on a baking sheet. Bake 15 minutes or until golde
n. Remove from baking sheet and cool on a wire rack.
Melt the butter on a heavy bottom skillet over medium heat. Add the mushroom sand stir-fry
until cooked and tender and liquid evaporates. Stir in basil and set skillet aside.
Split pastries into two layers, making 36 layers in all. Place 18 bottom layers on a bakin
g sheet. Cut the Provolone cheese into 36 pieces to fit the bottom layers. Layer each bott
om pastry with a slice of cheese, tomato, mushrooms and cheese. Top with the remaining pas
tries. Bake for 5 minutes in the 400°F oven or until cheese melts.

Nutritional Information

No Nutritional Information Available


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