Seafood and Mushroom Shells


1 (10 ounce) package Pepperidge Farm?(r) Puff Pastry Shells, prepared according to package directions
4 tablespoons butter
2 1/2 cups thinly sliced mushrooms
1 (10.75 ounce) can Campbell’s?(r) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup dry white wine or vermouth
1 tablespoon lemon juice
4 (4 ounce) fillets firm white fish fillets (cod, haddock or halibut), cut into 1-inch pieces
1/2 cup grated Parmesan cheese


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

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.