Parmesan Shortbread

Appetizers

Cheesy, buttery and perfectly delicious on their own or with mushroom or bruschetta toppings.

  • Total Preparation Time: 40 minutes

Makes 32 large shortbread

Rating: 3 Stars
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Ingredients

Shortbread
1 cup 250 mL GAY LEA - Salted Butter, softened
2 2 Eggs
1 1/2 cups 375 mL BLACK RIVER - Parmesan, freshly grated
1 1/2 cups 375 mL All Purpose Flour
Creamy Mushroom Topping
3 tbsp 45 mL GAY LEA - Salted Butter
6 6 Green Onions, chopped
2 2 Garlic Cloves, large and minced
1/2 tsp 2 mL Dried Basil
6 cups 1.5 L Mushrooms, sliced (about 1lb/500g)
1/4 cup 50 mL GAY LEA - Regular Sour Cream
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Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Using electric beaters, beat butter until light. Beat in eggs and Parmesan cheese. Using wooden spoon, gradually stir in flour. Transfer dough to floured work surface; knead gently into ball. Dust dough lightly with flour, roll out to ¼” (5 mm) thickness. Using cookie cutter, cut out squares. Remaining dough can be re-rolled once. Transfer to parchment paper-lined baking sheets.
  3. Prick surface of shortbread with fork. Bake in centre of oven for 12 to 15 minutes until golden. Cool in pan on rack for 5 minutes.
  4. Transfer to racks to cool completely.
Creamy Mushroom Topping
  1. In skillet, melt butter over medium heat. Add onions, garlic and basil. Cook, stirring, for 2 minutes. Add mushrooms. Cook, stirring, for 15 to 20 minutes or until excess moisture has evaporated and mushrooms are browned. Turn off heat; stir in sour cream. Spoon on Parmesan shortbread and serve.

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Ingredients

Shortbread
1 cup 250 mL GAY LEA - Salted Butter, softened
2 2 Eggs
1 1/2 cups 375 mL BLACK RIVER - Parmesan, freshly grated
1 1/2 cups 375 mL All Purpose Flour
Creamy Mushroom Topping
3 tbsp 45 mL GAY LEA - Salted Butter
6 6 Green Onions, chopped
2 2 Garlic Cloves, large and minced
1/2 tsp 2 mL Dried Basil
6 cups 1.5 L Mushrooms, sliced (about 1lb/500g)
1/4 cup 50 mL GAY LEA - Regular Sour Cream
Add to Shopping List View Shopping List

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