Cheesy Mushroom Spinach Puff Pastry
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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
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40 Comments on “Cheesy Mushroom Spinach Puff Pastry”
This is the easiest, most flexible recipe, and the results are pretty dang elegant for so little work. I plan to use this for lots of combinations. For my first go, I sauted/carmelized a half red onion, then added the mushrooms, garlic and spinach. It’s just what I had on hand. It was either use those mushrooms or wait another day and trash them. We had it as a dinner for two. Thank you!
Have you tried this with swiss cheese instead of the cheddar?
I haven’t, but I’m sure it would be delicious!
This was a very easy, VERY delicious recipe. I changed it a bit adding cubed sautéed chicken with onion and garlic powder and instead of puff pastry I used two croissant pastries and it turned out amazing! Defiantly worth the recipe save and repeat. Will probably be on a regular rotation!
Have you tried this with phyllo dough?
I have about 12 sheets that I need to find a recipe to use from what’s left over from a prior strudel recipe.
Thanks!
Hi Julie, I have not. I’m a little worried that the phyllo dough wouldn’t hold up to the ingredients in this recipe. You might try a hybrid of the filling in this recipe with these individual phyllo rolls. I think smaller rolls will hold up better than one large roll with the phyllo dough. If you try it, let me know how it turns out!
Can you use a mix of different kinds of mushrooms?
Hi Jean, absolutely, feel free to mix it up and use the mushrooms of your choice!
Does the mushroom mixture have to be cold when put on the pastry to prevent it going soggy underneath ?
Delicious 🤤
The recipe could be a meal for one!
I’d recommend doing 2 puff pastries (double recipe) if serving any more than 4 people
So glad you enjoyed it Rhonda! Thanks for sharing!
Tried this recipe out, and it was sooooo good. Everyone loved it! Thank you for the recipe and the detailed instructions, the braiding was beautiful. 😀
Do you only use ONE SHEET of the two sheets in the Pepperidge Farm box for this recipe? I just wanted to confirm.
Yes, you are correct, you only use one sheet from the box.
Would it mess up the recipe to add chicken?
Absolutely not, you could definitely add cooked diced or shredded chicken!
Can you add fresh cream or cream fraiche to the mixture to make it creamy?
Hi Maarya, while I haven’t tried this, it sounds delicious! I would go with the cream fraiche and mix it in after you remove the spinach and mushrooms from the stove so that the mixture doesn’t have too much liquid and therefore make the puff pastry soggy. Enjoy and let me know how it turns out!
Can this be made ahead of time at all? What are the details?(how far in advance, how long in fridge? etc) THANKS
Hi Lucy, you can make it up to 2 days in advance and store in the fridge. Enjoy!
Loved the recipe! I used feta instead of cheddar as feta and spinach are best mates. I also added some roasted red pepper. I did the braid thing which made it so pretty. This recipe kicked Stromboli butt!
Cant wait to try this! I’ll probably add shallots to the mix. But is that white cheddar? Or mozzarella? The pictures don’t seem like it’s regular cheddar cheese (the orange kind)
Hi Christine, I used a garlic & herb white cheddar, but regular white cheddar or yellow sharp cheddar would also work. Enjoy!
Can the mushroom puff pastry be frozen after it is baked
Hi Daria, I’ve never tried to freeze the puff pastry after it’s baked. I’d recommend freezing before baking if you’d like to bake and eat at a later date.
Do i have to serve thus right away or can i make this a day ahead?
You can make it a day ahead and refrigerate it, then brush the egg wash on top and bake it the next day.
how do you get it to be so brown?? I cooked 30 minutes
Hi Jay, did you brush it with the egg wash? That really helps with the browning!
This looks amazing – I plan to make this at Christmas. Is it possible to make it in advance, or at least make the mixture in advance? Thanks
Hi Sam, I’m sorry for the delayed response, but yes, you could definitely make the mushroom spinach mixture in advance, then prepare the puff pastry the day you plan to serve it.
What type of dish would you recommend cooking this in to ensure the bottom doesnt go soggy?
Hi Sophie,
I would recommend a baking stone or thick baking sheet, such as the one pictured above.
Enjoy!
I swear that puff pastry + cheese are a match made in heaven 🙂
I couldn’t agree more Regan!!