| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Cooking spray
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
- 1 teaspoon dijon mustard
- Kosher salt and freshly ground pepper
- 4 large portobello mushroom caps
- 1/3 cup breadcrumbs
- 2 cups shredded cheddar and/or muenster cheese
- 1 large egg, beaten
- 1 shallot, thinly sliced
- 1 1/2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 6 ounces mache or other salad greens (about 6 cups)
- 1 pear, thinly sliced
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and mist with cooking spray.
- On a lightly floured surface, roll the puff pastry into a 14-inch square and cut into four 7-inch squares. Brush the center of each with mustard and season with salt and pepper. Place the mushrooms gill-side up on the pastry and season with salt and pepper.
- Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Fold in the pastry edges, pleating to fully cover the mushrooms; press to seal. Brush both sides of the pastry with the beaten egg. Place seam-side down on the baking sheet, make slits in the top and bake until golden and crisp, 25 minutes. Let cool slightly.
- Meanwhile, combine the shallot, vinegar, and salt and pepper to taste in a bowl, then whisk in the olive oil. Toss the dressing with the salad greens and pear. Serve the salad with the mushroom pies.
Nutrition Facts
| Calories | 736 |
| Total Fat | 47 grams |
| Saturated Fat | 18 grams |
| Cholesterol | 106 milligrams |
| Sodium | 1045 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 6 grams |
| Protein | 27 grams |
Reviews
Pretty gross.
The mushroom packets were ecellent. I used boursin and gruyere cheeses with horseradish sauce. The salad needed better dressing than the recipe and would benefit with some walnuts and cheese in addition.
Really easy to make and delicious. Perfect for those Meatless Mondays or Lenten Fridays! I used panko breadcrumbs and a combination of sharp cheddar, mozzarella and Parmesan for the filling.
This was so delicious! I substituted goat cheese, chopped baby bella mushrooms, and I added some fresh rosemary and thyme. My only difficulty was getting the puff pastry to cook all the way through, but I’ve never worked with puff pastry. You kind of can’t mess this up though. I just turned the oven down and left them in there for a really long time. Can’t wait to start experimenting with other variations on the filling. Also, the salad really makes the dish!
I used sliced baby portobellos, stems removed which I sauteed w/ salt & pepper till most juices were released, then mixed in the breadcrumbs, using less than called for as a previous reviewer did. I sprinkled the muenster on top and folded it up and sealed, ending up with a pierogi shape. Excellent.
Really great. I since have used sliced mushrooms and it worked just as well.
Great recipe! This dish could turn me into a vegetarian!
This recipe was very easy to make, and looked super-fancy. The recipe called for lots more breading than I thought was necessary so I cut back on that. I served it as a side-dish at a brunch, but because of the size of the mushroom and the richness of the pastry it was quite filling so I would plan on two people splitting one. Leftovers did heat up nicely in the toaster oven though.
I was nervous that I wouldn’t make this right but it all worked out to a perfect blend of cheese, mushroom, and fluff pastry in the end. What an amazing taste it had… and so filling! I’ll be making this again for another dinner party.
My daughter decided to become a vegetarian a couple of years ago, and I’ve been missing cheeseburgers ever since then. Until I tried this recipe, that is. This is hands down the best vegetarian “hamburger” I have found. And they’re so easy to make, too!