Ingredients
Scale
- 1 package Puff Pastry (use homemade if preferred)
- 2 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 1 medium Yellow Onion (or red onion for sharper taste)
- 2 cloves Garlic (minced)
- 8 oz Cremini Mushrooms (or shiitake/button mushrooms)
- 1 tbsp Fresh Thyme (or dried thyme (use half))
- to taste Salt
- to taste Black Pepper
- 1/2 cup Vegetable Broth (substituting Dry Apple Vinegar)
- 8 oz Cream Cheese (can substitute with ricotta or goat cheese)
- 1/2 cup Parmesan Cheese (or Pecorino Romano)
- 1 cup Gruyère Cheese (or Swiss/Fontina)
- 1 tbsp Dijon Mustard (optional)
- 1 large Egg (or cream/milk for brushing)
- 2 tbsp Fresh Parsley (chopped)
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, add olive oil and unsalted butter. Once melted, add diced onion and sauté until translucent.
- Stir in minced garlic and cook until fragrant.
- Add sliced mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender. If using broth, add it now; let it simmer until slightly reduced.
- Transfer mixture to a mixing bowl. Let cool slightly before adding cheeses.
- To the cooled mushroom mixture, add cream cheese, Parmesan cheese, Gruyère cheese, and Dijon mustard if using. Mix well until combined.
- Roll out puff pastry on a floured surface. Cut slits along both sides of the pastry sheet.
- Spoon filling down the center of the pastry. Fold over strips from each side alternately over the filling to create a braid pattern.
- Place formed braid onto a parchment-lined baking sheet. Beat egg with a splash of water; brush over the top for shine.
- Bake for 22-25 minutes or until golden brown.
- Allow cooling slightly before slicing. Garnish with chopped parsley before serving warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg