2 T butter
1 shallot, minced
2 garlic cloves, minced
1 lb mushrooms (cremini, brown, button, oyster, etc), coarsely chopped
6 oz plain goat cheese
2 T extra virgin olive oil
1/4 cup fresh parsley, chopped
Salt & Pepper to taste
4-5 sheets of puff pastry to fill 24 mini muffin tins (lightly spray tins with cooking spray)

Preheat oven to 350°.
Over medium heat, melt butter. Add shallot and garlic cooking until tender(about 1 minute)
Add mushrooms, cooking until there are softened (about 5-8 minutes).
Reserve 1/4 cup of mushroom mixture for garnish.
Transfer mushroom mixture to a food processor and combine with cheese, oil and parsley. Pulse until combined. Season with salt & pepper to taste.
Spoon mixture into puff pastry cups. Garnish with reserved mushroom mixture.
Bake for 20-25 minutes. Until pastry puffs and is golden brown.
Serve warm!

From Laura Neufeld