Ingredients
1 pkg. frozen puff pastry sheet
1/2 of a red onion (small)
2 cloves of garlic
2 T of oilve oil
1 Portabello mushroom cut in half
1 btl. Italian dressing
2 slices of provolone cheese
Kosher Salt to taste
Pepper to taste
Preparation
Marinate de-stemmed mushroom in the Italian dressing for 1 hour. Grill the mushroom on high heat until soft. Let cool.
Thaw out 1 sheet of puff pastry. Cut out a 4 inch rectangle out of the 1 sheet of puff pastry.
Sautee thinly sliced red onion in a saute pan with the oil–when transparent add chopped garlic and continue to cook for 1 more minute–turn off and let cool at room temp.
Make 4 or 5, 1 inch slices on a bias in equal distance from each other on each side of the rectangle
Place the onion and mushroom in the middle of your puff pastry. Top the mushroom with cheese.
Starting from the top of the pastry on the right side, fold 1 slice of the pasrty over the cheese then alternate with the left side of the pastry until all slices are criss-cross.
Bake at 425 degrees until golden brown.
Serve
Make 4 or 5, 1 inch slices on a bias in equal distance from each other–
