This vegetarian puff pastry recipe is filled with sautéed mushrooms, spinach, and cheddar cheese. Perfect as an appetizer or meatless Monday dinner.
You would never know from the abundance of recipes on the blog containing mushrooms, that I’m a recently converted mushroom fan.
That’s right, mushrooms were not my favorite vegetable just a couple of years ago, but as I tried different varieties of mushrooms in a variety of dishes, I realized that I absolutely love them!
This particular recipe was actually inspired by a Mushroom Empanada from one of of my favorite Spanish Tapas Restaurants in San Diego, Cafe Sevilla.
I love the flakey, buttery empanada dough wrapped around the rich, hearty mushrooms and melty, delicious cheese!
Instead of re-creating this dish as an empanada in my kitchen, I decided to make this scrumptious puff pastry recipe.
The puff pastry still gives it that flakey, buttery crust that I love, yet I put my own twist on the recipe!
- 2 tbsp butter
- 12 oz baby bella mushrooms
- 4 cloves garlic (minced)
- 4 cups baby spinach
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup cheddar cheese (shredded)
- 1 puff pastry sheet
- 1 egg + 1 tsp water (whisked together to make an egg wash)
Preheat the oven to 425°F.
Heat a large skillet over medium heat, then add the butter.
Once the butter has melted, add the mushrooms, sauté 5-7 minutes, then add the garlic, sauté 1-2 minutes, then add the spinach and sprinkle the salt and pepper over the top.
Saute for an additional 3-4 minutes, then turn the heat off and set the skillet aside.
Roll the puff pastry sheet out on to a large piece of parchment paper.
If you would like to get fancy with the braided top (which is actually super simple!) follow the next step.
If you would like to keep it simple, you can simple wrap the puff pastry around the ingredients without the braid.
To make the braided top, slice a triangle from the bottom of the dough, then slice ½ inch diagonal lines up each side of the pastry, like so ↓
Place the sauteed mushrooms and spinach in the middle.
Top with the cheese.
If you’re keeping it simple, fold the sides of the puff pastry over.
If you’re using the braid method, lay the rectangular end of the puff pastry over the filling, then begin on one side, and lay one strip of dough over the filling, then alternate laying a strip of dough from the other side, then alternate back and forth, back and forth, over the filling.
Once the entire puff pastry is wrapped up, transfer it on the parchment paper to a baking sheet.
Brush the egg wash over the puff pastry.
Place into the oven to bake for 25-30 minutes.
Slice into strips and serve.
This puff pastry recipe can be served as an appetizer, sliced into small strips as seen above, or slice into larger pieces and serve as an entree.
The mushrooms give a nice meatiness to the dish, making it the perfect vegetarian entree for Meatless Monday!
The beautiful braided top also makes this an elegant appetizer, perfect for the upcoming Easter holiday!
No matter how you slice it (get it, as an app or entree, slicing, hahaha, OMG I’m so cheesy, this is also cheesy, OMG I need to go to sleep 😉 ) you’re going to love this recipe!
♣ Vegetarian Option: This recipe is vegetarian.