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Cheesy Mushroom Spinach Puff Pastry Recipe

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4.8 from 421 reviews

This Cheesy Mushroom Spinach Puff Pastry is a savory and flaky appetizer or snack featuring sautéed baby bella mushrooms, fresh spinach, and melted cheddar cheese wrapped in golden puff pastry. Perfectly seasoned with garlic, salt, and pepper, this baked pastry dish offers a delightful combination of earthy flavors and creamy cheese, ideal for entertaining or a cozy meal.

Ingredients

Scale

Vegetables & Dairy

  • 2 tablespoons butter
  • 12 ounces baby bella mushrooms
  • 4 cloves garlic, minced
  • 4 cups baby spinach
  • 1 cup cheddar cheese, shredded

Seasonings

  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Pastry & Miscellaneous

  • 1 sheet puff pastry dough
  • 1 egg
  • 1 teaspoon water

Instructions

  1. Preheat oven: Preheat your oven to 425°F to ensure it reaches the perfect temperature for a golden, crispy puff pastry.
  2. Sauté the mushrooms: Heat a large skillet over medium heat and add the butter. Once melted, add the baby bella mushrooms and cook for 5-7 minutes until they begin to release moisture and brown slightly.
  3. Add garlic and spinach: Stir in the minced garlic and cook for 1-2 minutes until fragrant. Then add the baby spinach, sprinkle with kosher salt and black pepper, and cook for another 3-4 minutes until the spinach wilts. Remove skillet from heat.
  4. Prepare the puff pastry: Roll out the puff pastry sheet onto a large piece of parchment paper laid on your workspace.
  5. Create braided top (optional): For a decorative braided top, slice a triangle from the bottom of the dough. Then cut ½ inch diagonal lines up each side of the pastry, leaving the center panel intact for filling.
  6. Assemble the filling: Place the sautéed mushroom and spinach mixture in the middle of the pastry sheet. Sprinkle the shredded cheddar cheese over the top evenly.
  7. Wrap the pastry: If opting for a simple wrap, fold the sides of the puff pastry over the filling to enclose it. If using the braid method, lay the rectangular flap of pastry over the filling, then alternate folding the diagonal strips from each side, crossing them over the filling to form a braid pattern.
  8. Transfer to baking sheet: Using the parchment paper, transfer the assembled puff pastry to a baking sheet, keeping the filling enclosed and the braid or wraps sealed well.
  9. Apply egg wash: In a small bowl, whisk together the egg and water to make an egg wash. Brush this mixture evenly over the surface of the puff pastry to achieve a shiny, golden crust when baked.
  10. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the puff pastry is puffed, crisp, and golden brown.
  11. Serve: Remove from the oven and allow to cool slightly before slicing and serving warm as an appetizer or snack.

Notes

  • You can substitute baby bella mushrooms with cremini or white button mushrooms if preferred.
  • To make this dish vegetarian, use puff pastry that does not contain animal fats.
  • For a more intense garlic flavor, roast the garlic beforehand or add garlic powder to taste.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven to retain crispness.
  • Serve with a light side salad for a fuller meal.

Keywords: cheesy mushroom puff pastry, spinach puff pastry, vegetarian appetizer, baked puff pastry, mushroom spinach recipe, easy appetizer, cheesy spinach mushroom bake

Find it online: https://mixitwitjoe.com/cheesy-mushroom-spinach-puff-pastry-recipe/