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Cheese & thyme wrapped mushrooms

Cheese & thyme wrapped mushrooms

A star rating of 4.3 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
low insalt1.13g


  • 100g goat's cheese (the type with rind)
  • 4 large flat mushrooms , stalks removed
  • few thyme sprigs, leaves only
  • 375g pack ready-rolled puff pastry
  • 1 tsp olive oil or sunflower oil


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2006

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A star rating of 4.3 out of 5.6 ratings

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