Cheese & thyme wrapped mushrooms

Cheese & thyme wrapped mushrooms

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(5 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
These tasty pastries are great for a main meal and an even better snack. They can be made ahead and frozen

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal450
  • fat30g
  • saturates13g
  • carbs35g
  • sugars2g
  • fibre1g
  • protein12g
  • salt1.13g
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Ingredients

  • 100g goat's cheese (the type with rind)
  • 4 large flat mushroom, stalks removed
  • few thyme sprigs, leaves only

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 375g pack ready-rolled puff pastry
  • 1 tsp olive oil or sunflower oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Heat oven to 220C/fan 200C/gas 7 and put a baking sheet in to heat. Slice the goat's cheese into 4 equal pieces, leaving the rind on. Turn the mushrooms cup-side up. Sit a circle of cheese in the middle of each mushroom, then top with a sprinkling of thyme. Season with salt to taste, but be generous with the black pepper.

  2. Cut the pastry into 4 strips, lengthways. Wrap each mushroom in a strip of pastry, so that the ends of the pastry are underneath the mushroom. Make slashes on top of the pastry with the tip of a sharp knife. Brush the exposed sides of the mushroom with the oil to stop them drying out as they cook.

  3. Lift the mushrooms onto the hot baking sheet and return to the oven for 15 mins, or until the pastry is golden and well-puffed, the cheese oozing and the mushrooms tender.

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Comments (6)

joannegib's picture

Does anybody know if these should be frozen before or after baking?

emilyshort's picture
4

Great starter - but quite filling, you definitely only need 1 mushroom parcel per person!! Will definitely make again, especially to impress veggie friends!

eleanormayo's picture
5

So simple and really tasty. Make sure you use really fresh mushrooms from a market or somewhere similar as you will get a better 'woodland' flavour. Also you may need to trim the pasty as it can be too long and therefore too much will result in a soggy parcel.

duluwa's picture
4

As I'm not very keen on goats cheese, I made these with mozzarella and they were lovely! Would make a good party snack if they were made smaller like cheese rolls :)

katyrouth's picture
4

Very simple recipe but really tasty.

vagrinstead's picture
4

Goats cheese is one of my all time favourite ingredients, and although I'm not crazy about mushrooms the goats cheese was enough to sway me to try these! They are simplicity itself, and look and smell appitizing. Because they are so hassle free I often do them as a starter for a sit down dinner, although choose your main course carefully then because they are quite filling.

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