Cheese Portabella Mushrooms in Puff Pastry

Cheese Portabella Mushrooms in Puff Pastry

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large portabella mushrooms chopped

  • white wine

  • 4

    ounces goat cheese

  • fresh herbs - chiles, basil, parsley - finely chopped

  • puff pastry

  • roasted red bell peppers cut in 1 inch strips

  • ½

    cup grated parmesan cheese

  • egg wash - 1 egg lightly beaten with 1 T water


Sweat mushrooms in white wine - let cool. Add coat cheese and herbs and set aside. Roll out and trim two 12x3 inch pieces of pastry. Set one aside and fold the other lengthwise in half, cut slits along the fold about an inch apart leaving the outside edge uncut. On the uncut piece of pastry spread the mushroom filling in the center. Place sliced red peppers over mushroom filling and sprinkle with parmesan cheese. Brush the edges with egg wash and then unfold slit pastry and set it over the filing. Seal the edges well. Cut between slits and put egg wash on top. Bake 375 degrees for 10 to 15 minutes. Serve warm or room temperature


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