Description
A delightful appetizer or light meal combining earthy mushrooms and creamy Gruyère cheese wrapped in flaky puff pastry.
Ingredients
Scale
- 1 tbsp olive oil
- 2 cups sliced cremini or button mushrooms
- 1 small shallot or 1/2 onion, finely diced
- 1 cup Gruyère cheese, grated
- 1 sheet puff pastry, thawed
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add the mushrooms and onion. Cook until softened and any liquid has evaporated.
- Stir in the Gruyère cheese, season with salt and pepper, and remove from heat.
- Roll out the puff pastry on a floured surface. Cut slits on the sides of the pastry to create a braid design.
- Place the mushroom and cheese mixture in the center of the pastry. Fold the slits over the filling, alternating sides to create a braid.
- Brush the top with beaten egg.
- Bake for 25-30 minutes, or until golden brown. Allow to cool slightly before slicing and serving.
Notes
Serve warm or at room temperature. Goes well with a side salad and a glass of white wine. Wrap leftovers in plastic wrap or aluminum foil and refrigerate for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: puff pastry, mushroom braid, gruyere cheese, vegetarian appetizer, Mediterranean dish