Portabella Mushroom Napoleon Appetizers Jan Peterson

½ pkg (17 ¼ oz.) Frozen Puff Pastry Sheet 2 Tbsp. Margarine or butter``

8 oz. Portabella Mushrooms 3 Tbsp. Chopped fresh Basil

2 medium tomatoes, thinly sliced and cut in half

9 slices deli provolone cheese, cut in half (about 4 oz.)

Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400°. Remove stems from mushrooms and discard. Cut mushroom caps into ½ inch slices. Unfold pastry on lightly floured surface. Cut into 30 strips along fold marks. Cut each strip into 6 rectangles. Place 2 inches apart on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.

In medium skillet over medium heat, heat margarine. Add mushrooms and cook until tender, about 5 minutes. Stir in Basil. Split pastries into 2 layers, making 36 layers in all. Place 18 bottom layers on baking sheet. Cut cheese slices in half. . Divide tomatoes, mushrooms and cheese among bottom layers. Top with top layers. Bake at 400° for 5 minutes or until cheese is melted. Makes 18 napoleons.