Cheesy Mushroom Spinach Puff Pastry
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This vegetarian spinach 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 growing up. As I tried different varieties of mushrooms in a variety of dishes, I realized that I absolutely love them!
From Portobello Stuffed Mushrooms to Brussels Sprout Mushroom Casseroles to Creamy Mushroom Chicken Parmesan, I seriously can’t get enough of this Vitamin B packed veggie!
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 flaky, buttery empanada dough wrapped around the rich, hearty mushrooms and melty, delicious cheese!
Instead of re-creating this dish as an empanada, I decided to make this scrumptious spinach puff pastry recipe. The puff pastry still gives it that flaky, buttery crust that I love, yet I put my own twist on the recipe!
Ingredients
- Unsalted butter
- Baby bella mushrooms – you could use another variety of mushrooms, like white button if you prefer, or you could dice up a large portobello mushroom. I prefer the deep, earthy flavor of the baby bella mushrooms, also known as crimini mushrooms.
- Garlic – I always recommend fresh-minced cloves for the best flavor.
- Baby spinach
- Salt + black pepper – to season the filling.
- Cheddar cheese – I’ve made this recipe with traditional white cheddar cheese, and garlic herb cheddar. Both are delicious and work great in this recipe. You could even sub in shredded Monterey jack or gouda cheese.
- Puff pastry sheet – I love how easy it is to find pre-made puff pastry dough sheets at the grocery store in the freezer section. It makes this recipe so easy to make in no time at all! Just don’t forget to thaw the puff pastry! Remove one sheet of dough from the freezer, and the packaging, to allow it to defrost for at least 30 minutes before starting this recipe.
- Egg – you’ll need one large egg for this recipe to make the egg wash. This helps the top of the puff pastry turn golden brown.
Instructions
Preheat the oven to 425°F.
Heat a large skillet over medium heat, then add butter.
Once the butter has melted, add sliced mushrooms and cook for 5-7 minutes. Add minced garlic and cook for 1-2 minutes, then add spinach leaves and sprinkle salt and pepper over the top.
Cook 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 shredded cheddar 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.
You can slice this mushroom spinach puff pastry recipe into small strips, as seen above, and serve it as an appetizer. Or you can slice it into larger pieces and serve it as an entree.
No matter how you slice it, you’re going to love this recipe!
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 holiday meals.
More puff pastry recipes
For more vegetarian puff pastry recipes, check out these delicious dishes!
- Buffalo Cheesy Puff Pastry Rolls
- Baked Brie Puff Pastry Bites
- Apple Strudel with Brie
- Spinach Feta Mini Pies
- Apple Danish
And if you love cheesy spinach dishes, you have to check out this recipe for Spinach Pinwheels!
Cheesy Mushroom Spinach Puff Pastry
Ingredients
- 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 sheet puff pastry dough
- 1 egg
- 1 tsp water
Instructions
- 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, follow the next step.If you would like to keep it simple, you can simply 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.
- 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.
- Combine the egg and water to make an egg wash and brush it over the puff pastry.
- Place into the oven and bake for 25-30 minutes.
Video
Nutrition Facts
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54 Comments on “Cheesy Mushroom Spinach Puff Pastry”
It came out looked and tasted delicious. Made it for our girls monthly Mahjong night and they all love it too. Made it tor my family and they all said it’s a keeper!
I’m about to make your wonderful looking cheesy mushroom puff pastry for guests, but I wonder if the 12 oz of mushrooms are by weight or measurement. Thanks!
Hi Jude, that’s 12 ounces by weight. Enjoy!
I veganized it using dairy free cheese & aquafaba in place of the egg wash. Its so yummy! My family loves this dish and theres never leftovers.
I added fresh chopped asparagus and this was so delicious!!!
We gobbled this up!!
Will definitely make again.
Thank you!
Wonderful to hear, thanks for sharing your feedback Berlyn!
This was delicious! I quartered the mushrooms instead of slicing them, but otherwise made the recipe as is.
This dish is delicious and turned out just like the picture. My guests were very impressed and thought that I had spent hours on it, little did they know total prep time was about 15 min!
Made it for a girls movie night with friends. I used frozen spinach cooked separately while sauteing Portobello and cup mushrooms and spread dijionaise mustard and seeded mustard on the pastry base first, caramelized red onions with brown sugar and deglazed with balsamic vinegar and finally topped with four cheese mix. It’s not as pretty as your braid (I gave it a go) but definitely worth making again!
Love this! I add pheasant confit to the pastry puff and serve with a maple aioli. Delicious!
Can you make the filling ahead?
Yes, the filling can be made up to 2 days in advance. Enjoy!
This was so delicious I wished we had another full one. Will definitely make it again.
Love to hear that! Thanks for sharing Lori!
Great recipe! I’ve made this with many different fillings- tonight with chicken sautéed with asparagus from the garden, and mozzarella- and it’s easy to braid, and comes out gorgeous and is always delicious! SO GOOD!
Made this and added onions to the filling and sesame seeds to the top. My question is what did I do wrong to get a soggy bottom.
Thank You,
Judith Mcclung
Hi Judith, your filling might have been too watery. As onions cook down, they produce moisture, as do the mushrooms, so the filling might have had too much moisture, causing the bottom of the puff pastry to be soggy.
Will make mushrooms in puff and cilantro lime sauce. Looks great and so creative.
I didn’t have any spinach so made it without but need to try it with spinach next time. As it was, it was tasty and easy and a great hit with my friends.