Cheesy Mushroom Pastry

• servings: 16 servings
• active time: 22 minutes
• total time: 42 minutes

Ingredients

MUSHROOMS

4 tablespoons butter

16 ounces baby Bella mushrooms, (sliced)

1/4 cup shallot, (diced)

3 cloves garlic, (minced)

1 tablespoon Worcestershire sauce

1 teaspoon salt and pepper, to taste

Pastries

1 package frozen puff pastry, (thawed)

1 large egg, (beaten for egg wash)

1 cup gruyere cheese, (shredded)

1 teaspoon fresh thyme leaves

Directions

Mushrooms

Melt the butter in a saucepan over medium-high heat.

Add the mushrooms and shallot and cook, stirring occasionally, about 5 minutes.

Add the garlic and Worcestershire sauce and sauté, stirring often, about 15 minutes until mushrooms are browned and all liquid has evaporated

Season to taste with salt and pepper

Pastries

Preheat the oven to 400°F.

Line two baking sheets with parchment paper.

Cut the puff pastry into 16 2-inch squares and place eight on each baking sheet. (you will likely have some leftover dough)

Brush the egg wash onto each square

Top each square with a sprinkle of cheese, a spoonful of the mushroom mixture

Bake for 10 minutes, remove from oven and top each square with a little more cheese. Bake for another 5 minutes or until the puff pastry is golden brown.

Top with fresh thyme.

Nutrition

• Calories: 105 kcal