1 package puff pastry shells 2 large eggs, lightly beaten 1/2 cup heavy whipping cream 1/4 cup shredded whole milk mozzarella cheese 2 tablespoons freshly grated Parmesan cheese 1 tablespoon butter 1/4 cup finely chopped onion 3/4 cup chopped mushrooms (baby portabella, or a combination of several) 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper
Bake puff pastry shells according to package directions. Set aside. Lower oven temperature to 375 degrees. Whisk together eggs, heavy cream and cheeses; set aside. In a small sauté pan over medium heat, melt butter, add onions and sauté until soft, about 6 minutes. Add mushrooms and cook an additional 5 minutes. Stir in mustard. Season to taste with salt and pepper. Remove from heat and let cool. Once cooled, stir the onions and mushrooms into the egg-cream mixture. Pour into a shallow casserole dish.
Bake 20 minutes until golden brown and cracked on top. Remove from oven and carefully spoon egg mixture into 4 puff pastry shells, using a spatula to smooth the tops. Place shells back into preheated oven and re-heat for 5
minutes. Serve hot.
