So, I'm still sitting here in case you're wondering about me. Ho hum. At least I got some work in much to, hopefully, your delight.
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One sheet of frozen puff pastry, thawed in the refrigerator
4 ounces cream cheese, room temperature
8-ounces baby portobello mushrooms, washed and quartered
8-ounces button mushrooms, washed and quartered
1/4 cup fresh parsley, chopped
1 teaspoon kosher salt
1 egg white
2 Tablespoons water
1 Tablespoon balsamic vinegar
After puff pastry has thawed in the refrigerator, remove it from the wrapping and let it sit on your counter for 10-15 minutes to avoid cracks when you unfold it.
Preheat your oven to 425 degrees. Prepare a cookie sheet with parchment paper and unfold your pastry sheet onto the pan.
In a mixing bowl, whip the cream cheese until it is light and fluffy. Spread the cream cheese on top of your puff pastry.
In a separate bowl, combine the mushrooms, parsley, salt, and olive oil. Mix to combine. Pour the mushrooms into the center of your puff pastry, leaving about an inch free on the outer edges. Fold the sides, just covering the edges of the mushroom mix.
Combine the egg white and water and brush on the folded edges of the puff pastry, especially the corners. Smooth the edges together to ensure that they don't open up when baking in the oven. Lastly, sprinkle balsamic vinegar over the top of the mushrooms.
Bake at 425 degrees for 25 minutes or until golden brown. Allow to cool before slicing into small rectangles.