Cheese & thyme wrapped mushrooms
- Preparation and cooking time
- Serves 4
- 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.