ats
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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 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!
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 puff pastry sheet
1 egg + 1 tsp water (whisked together to make an egg wash)
Instructions
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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!
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 puff pastry sheet
1 egg + 1 tsp water (whisked together to make an egg wash)
Instructions
- Preheat the oven to 425°.
- 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.