Chili-painted Portabellas in Puff Pastry

Chili-painted Portabellas in Puff Pastry
Photo by James Carrier


  • 4 portabella mushrooms (3- to 4-in.-wide caps; 10 to 12 oz. total), cleaned (see below), stems trimmed flush with caps
  • 1 large egg
  • 2 tablespoons prepared oyster sauce
  • 1 sheet (10 in. square) frozen puff pastry (half of a 1-lb. package), thawed
  • 1 to 2 tablespoons puréed canned chipotle chilies (see notes)

1. Unfold puff pastry sheet on a lightly floured board; cut into quarters, each 5 inches square. Roll out each slightly into a 6-inch square. 2. In a small bowl, mix oyster sauce and puréed chipotle chilies. Brush mixture generously over both sides of mushroom caps, using it all. 3. Center each c...

View full recipe at My Recipes


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