Seafood & Mushroom Shells

Here's an easy and exquisite way to enjoy a fish dinner....simply fill puff pastry shells with a mix of tender fish and mushrooms with this delicate white wine sauce.
  • prep: 35 minutes
  • cook: 10 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Puff Pastry Shells, prepared according to package directions
  • 4 tablespoons butter
  • 2 1/2 cups thinly sliced mushrooms(about 7 ounces)
  • 1 can Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup dry white wine
  • 1 tablespoon lemon juice
  • 1 pound firm white fish fillet (cod, haddock, or halibut), cut into 1-inch pieces
  • 1/2 cup grated Parmesan cheese

Directions

  1. Heat the butter in a 10-inch skillet over medium heat.  Add the mushrooms and cook until tender, stirring occasionally.

  2. Stir the soup, wine, lemon juice and fish in the skillet.  Cook for 5 minutes or until the fish is cooked through.  Spoon the fish mixture into the pastry shells.  Sprinkle with the cheese.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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