Mushroom and Gorgonzola Bundles

• 24 large mushrooms, about 1 inch
• 0.5 (17 1/4 ounce) package frozen puff pastry, thawed
• 1 egg, slightly beaten
• 4 ounces gorgonzola

1. Lightly grease baking sheet.
2. Heat oven to 400.
3. Rinse and pat mushrooms dry, twist off stem.
4. On lightly floured surface, roll puff pastry into a rectangle about 10x15 inches.
5. Cut pastry into 2 1/2 inches squares.
6. Fill each mushroom cap with a rounded 1/2 tsp of gorgonzola cheese.
7. Place 1 filled mushroom in the center of each pastry square.
8. Draw all 4 corners up to form a bundle.
9. Carefully pinch center together to form a small knob.
10. Brush each bundle gently with lightly beaten egg.
11. bake 10 minutes or until golden brown.
12. Tip: Bundles can be prepared up to 12 hours ahead of time and refrigerated covered.
13. Remove from fridge brush with egg and bake.

mushrooms, pastry, egg, gorgonzola

Taken from www.food.com/recipe/mushroom-and-gorgonzola-bundles-124284 (may not work)