Brie Mushroom Pastries

• 2 teaspoons olive oil
• 12 small baby portobello mushrooms (about 6 ounces), stems removed
• 3 ounces diced pancetta or bacon strips (about 1/2 cup)
• 1 pound baby portobello mushrooms, finely chopped
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 sheet frozen puff pastry, thawed
• 1 large egg, lightly beaten
• 2 ounces Brie cheese, cut into 12 cubes (1/2 inch)

1. Preheat oven to 450u0b0. In a large skillet, heat oil over medium heat. Place whole mushrooms in pan, stem side down; cook 3 minutes per side. Drain on paper towels.
2. In same pan, saute pancetta over medium heat until browned, 3-4 minutes. Add chopped mushrooms; cook and stir 3 minutes. Add shallots and garlic; cook and stir until juices have evaporated, 3-4 minutes. Remove from heat; stir in salt and pepper.
3. On a lightly floured surface, roll pastry to a 15x12-in. rectangle. Cut 12 circles with a floured 3-in. round cookie cutter (save scraps for another use). Press each into a greased muffin cup; prick bottoms with a fork. Brush lightly with beaten egg.
4. Fill whole mushrooms with cheese; place in pastry cups, cheese side up. Top with pancetta mixture. Bake until pastry is golden brown, 12-15 minutes.
5. Serve warm or at room temperature. Refrigerate leftovers.
6. Cover and freeze unbaked pastries in muffin pan until firm. Transfer pastries to freezer containers, separating layers with waxed paper; return to freezer. To use, place pastries in muffin pans; cover and thaw in refrigerator overnight. Bake as directed.

olive oil, portobello mushrooms, pancetta, portobello mushrooms, shallots, garlic, salt, pepper, pastry, egg, cheese

Taken from www.tasteofhome.com/recipes/brie-mushroom-pastries/ (may not work)