Cheesy Mushroom Spinach Puff Pastry
by This post may contain affiliate links.
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. As I tried different varieties of mushrooms in a variety of dishes, I realized that I absolutely love them!
From Portobello Stuffed Mushrooms to Brussels Sprout Mushroom Casseroles to Creamy Mushroom Chicken Parmesan, I seriously can’t get enough of this Vitamin B packed veggie!
This particular recipe was actually inspired by a Mushroom Empanada from one of of my favorite Spanish Tapas Restaurants in San Diego, Cafe Sevilla.
I love the flakey, buttery empanada dough wrapped around the rich, hearty mushrooms and melty, delicious cheese!
Instead of re-creating this dish as an empanada, I decided to make this scrumptious spinach puff pastry recipe.
The puff pastry still gives it that flakey, buttery crust that I love, yet I put my own twist on the recipe!
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)
Cheesy Mushroom Spinach Puff Pastry Instructions
Preheat the oven to 425°F.
Heat a large skillet over medium heat, then add the butter.
Once the butter has melted, add the mushrooms, sauté 5-7 minutes. 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.
Roll the puff pastry sheet out on to a large piece of parchment paper.
If you would like to get fancy with the braided top (which is actually super simple!) follow the next step.
If you would like to keep it simple, you can simple wrap the puff pastry around the ingredients without the braid.
To make the braided top, slice a triangle from the bottom of the dough, then slice ½ inch diagonal lines up each side of the pastry, like so ↓
Place the sauteed mushrooms and spinach in the middle.
Top with the cheese.
If you’re keeping it simple, fold the sides of the puff pastry over.
If you’re using the braid method, lay the rectangular end of the puff pastry over the filling, then begin on one side, and lay one strip of dough over the filling, then alternate laying a strip of dough from the other side, then alternate back and forth, back and forth, over the filling.
Once the entire puff pastry is wrapped up, transfer it on the parchment paper to a baking sheet.
Brush the egg wash over the puff pastry.
Place into the oven to bake for 25-30 minutes.
Slice into strips and serve.
This mushroom spinach puff pastry recipe can be served as an appetizer, sliced into small strips as seen above, or slice into larger pieces and serve as an entree.
The mushrooms give a nice meatiness to the dish, making it the perfect vegetarian entree for Meatless Monday!
The beautiful braided top also makes this an elegant appetizer, perfect for the upcoming Easter holiday!
No matter how you slice it (get it, slicing, haha, OMG I’m so cheesy, this is also cheesy, OMG I need to go to sleep 😉 ) you’re going to love this recipe!
More puff pastry recipes
For more vegetarian puff pastry recipes, check out these delicious dishes!
- Buffalo Cheesy Puff Pastry Rolls
- Baked Brie Puff Pastry Bites
- Apple Strudel with Brie
- Spinach Feta Mini Pies
- Apple Danish
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 sheet puff pastry dough
- 1 egg
- 1 tsp water
Instructions
- Preheat the oven to 425°F.
- 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.
- Roll the puff pastry sheet out on to a large piece of parchment paper.
- If you would like to get fancy with the braided top, follow the next step.If you would like to keep it simple, you can simply wrap the puff pastry around the ingredients without the braid.
- To make the braided top, slice a triangle from the bottom of the dough, then slice ½ inch diagonal lines up each side of the pastry.
- Place the sauteed mushrooms and spinach in the middle.
- Top with the cheese.
- If you’re keeping it simple, fold the sides of the puff pastry over.
- If you’re using the braid method, lay the rectangular end of the puff pastry over the filling, then begin on one side, and lay one strip of dough over the filling, then alternate laying a strip of dough from the other side, then alternate back and forth, back and forth, over the filling.
- Once the entire puff pastry is wrapped up, transfer it on the parchment paper to a baking sheet.
- Combine the egg and water to make an egg wash and brush it over the puff pastry.
- Place into the oven and bake for 25-30 minutes.
Video
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
40 Comments on “Cheesy Mushroom Spinach Puff Pastry”
Great recipe! I’ve made this with many different fillings- tonight with chicken sautéed with asparagus from the garden, and mozzarella- and it’s easy to braid, and comes out gorgeous and is always delicious! SO GOOD!
Made this and added onions to the filling and sesame seeds to the top. My question is what did I do wrong to get a soggy bottom.
Thank You,
Judith Mcclung
Hi Judith, your filling might have been too watery. As onions cook down, they produce moisture, as do the mushrooms, so the filling might have had too much moisture, causing the bottom of the puff pastry to be soggy.
Will make mushrooms in puff and cilantro lime sauce. Looks great and so creative.
I didn’t have any spinach so made it without but need to try it with spinach next time. As it was, it was tasty and easy and a great hit with my friends.