The combination of mushrooms lends a rich, almost smoky flavor to these turnovers.
 
1/4 cup unsalted butter
8 oz. specialty mushrooms (shiitakes, portobellos, chanterelles or crimini), finely chopped
4 garlic cloves, minced
2 oz. (1/4 cup) cream cheese
2 tablespoons minced fresh chives
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 (17.3-oz.) pkg. frozen puff pastry, thawed
1 egg, beaten
 
1. Line baking sheet with parchment paper. Melt butter in large skillet over medium heat. Add mushrooms and garlic; cook 8 to 10 minutes or until liquid is absorbed. Remove from heat. Stir in cream cheese, chives, lemon juice, salt and pepper; cool.
 
2. On lightly floured surface, roll 1 sheet puff pastry to 12-inch square. Cut into 25 squares, each about 2 1/4 inches square. Brush lightly with egg. Place 1 teaspoon mushroom mixture in center of each square. Fold in half diagonally to form triangles; press edges to seal. Place on baking sheet. Repeat with remaining puff pastry sheet and mushroom mixture. Cover; refrigerate until ready to bake. (Turnovers can be made up to 2 weeks ahead. Cover and freeze. Bake directly from freezer 20 to 25 minutes.)
 
3. To bake, heat oven to 400°F. Bake 15 to 20 minutes or until golden brown. Serve warm.
 
 50 turnovers
 
 PER TURNOVER: 75 calories, 6 g total fat (2.5 g saturated fat), 1 g protein, 4 g carbohydrate, 10 mg cholesterol, 40 mg sodium, 0 g fiber