Mediterranean Mushroom and Cheese Puff Pastry

Golden, flaky, and irresistibly savory—this Mediterranean-inspired mushroom and cheese puff pastry makes a perfect appetizer, light lunch, or elegant side dish. The buttery pastry layers hold a rich filling of sautéed mushrooms, aromatic herbs, and melted cheese, creating a blend of earthy, creamy, and crisp textures in every bite. It’s simple to make yet looks impressive enough for any occasion.

Time

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Pastry and Egg Wash

1 sheet puff pastry, thawed

1 large egg, divided (one for the filling, one for the egg wash)

A splash of water or milk (for the egg wash)

Filling

Mushrooms: 8–10 oz (225–280 g) cremini or button mushrooms, sliced

Aromatics:

1 small yellow onion or shallot, finely diced

1–2 cloves garlic, minced

Herbs & Seasonings:

Fresh thyme leaves or dried thyme

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Cheese:

½ to 1 cup shredded Gruyère (or Swiss cheese)

(Optional) a spoonful of cream cheese and a sprinkle of Parmesan cheese

Fats & Liquids:

2–3 tablespoons olive oil

(Optional) a splash of dry white wine

(Optional) 1 teaspoon Dijon mustard

Instructions

Preheat the oven:
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the mushroom filling:
Heat olive oil in a large skillet over medium heat. Add diced onion (or shallot) and sauté until soft and translucent, about 3 minutes. Add garlic and cook for another 30 seconds.

Cook the mushrooms:
Add sliced mushrooms and cook until they release their moisture and start to brown, about 6–8 minutes. Season with salt, pepper, and thyme.

(Optional) Deglaze the pan with a splash of white wine and cook until mostly evaporated.

If using cream cheese, stir it in at this stage until melted and creamy.

Add the cheese:
Remove the pan from heat. Stir in Gruyère (or Swiss) and optional Parmesan cheese. Mix until the cheese begins to melt. Let the mixture cool slightly before filling the pastry.

Prepare the pastry:
Roll out the puff pastry sheet slightly on a floured surface. Spread a thin layer of Dijon mustard (optional) over the center. Spoon the mushroom mixture evenly onto one half of the pastry, leaving a small border. Beat one egg and lightly brush the edges to help seal.

Seal and shape:
Fold the pastry over the filling (like a turnover) or roll it up (like a strudel). Press the edges with a fork to seal tightly.

Egg wash:
Beat the second egg with a splash of water or milk. Brush the top of the pastry for a glossy, golden finish.

Bake:
Place on the prepared baking sheet and bake for 20–25 minutes, or until puffed and golden brown.

Garnish and serve:
Let cool slightly, then slice and sprinkle with fresh parsley before serving.

Tips & Variations

Choosing Mushrooms:
Cremini or button mushrooms work best for this recipe, but you can mix in shiitake, oyster, or portobello mushrooms for a more complex flavor. Slice them evenly so they cook at the same rate.

Properly Sauté the Mushrooms:
Cook mushrooms in batches if needed to avoid overcrowding the pan. Let them brown and release moisture before adding other ingredients. This step builds a deeper, richer flavor and prevents a soggy filling.

Flavor Boosters:
A splash of dry white wine or sherry adds depth and complements the mushrooms beautifully. Let it reduce before adding cheese or cream cheese so the filling stays thick.

Cheese Options:
Gruyère melts beautifully and offers a nutty, rich taste, but you can substitute Swiss, fontina, or mozzarella. Adding a bit of Parmesan sharpens the flavor, while a spoon of cream cheese makes the filling creamier.

Herb Choices:
Thyme pairs perfectly with mushrooms, but rosemary or oregano work well too. For a brighter flavor, sprinkle fresh parsley or dill right before serving.

Dijon Mustard (Optional):
A thin layer of Dijon on the pastry adds a gentle tang and balances the richness of the cheese and mushrooms. Use sparingly so it doesn’t overpower the other flavors.

Working with Puff Pastry:

Thaw puff pastry in the fridge (not at room temperature) to prevent it from becoming sticky.

Roll it gently to smooth creases, but don’t overwork it or it may lose its flakiness.

Chill the assembled pastry for 10–15 minutes before baking for an even puff.

Perfect Egg Wash:
For a deep golden crust, beat the egg with a splash of milk or cream. Brush evenly but lightly to avoid drips that can seal the pastry layers together.

Serving Ideas:
Serve warm as a main with a side salad, or slice into smaller pieces for appetizers. It pairs beautifully with a crisp Mediterranean cucumber salad or tomato bruschetta.

Make-Ahead Tip:
You can prepare the mushroom filling up to a day ahead and refrigerate it. When ready to bake, just assemble the pastry, brush with egg wash, and bake as directed.

Q&A

Q: Can I make this pastry ahead of time?
Yes. You can prepare the mushroom filling a day in advance and store it in the fridge. When ready to bake, assemble the pastry, brush it with egg wash, and bake fresh for best texture and flavor.

Q: How do I prevent the puff pastry from getting soggy?
Let the mushroom filling cool completely before placing it on the pastry. Also, make sure the mushrooms are sautéed until most of their moisture has evaporated.

Q: Can I use frozen mushrooms?
You can, but thaw them first and drain any excess liquid. Fresh mushrooms give a better texture and flavor, so use them if possible.

Q: What can I substitute for Gruyère cheese?
Swiss, Emmental, or Fontina are great substitutes. For a sharper note, try a mix of mozzarella and Parmesan.

Q: Can I make this recipe vegetarian?
It already is! Just make sure the puff pastry you use doesn’t contain butter substitutes or animal-based fats if you’re following a strict vegetarian diet.

Q: What’s the best way to reheat leftovers?
Reheat in a 350°F (175°C) oven for 8–10 minutes to keep the pastry crispy. Avoid microwaving—it makes the crust soft and soggy.

Nutrition

(per serving, based on 4 servings)

Nutrient	Approx. Amount
Calories	370–420 kcal
Protein	10–13 g
Carbohydrates	25–30 g
Fat	25–28 g
Saturated Fat	10–12 g
Fiber	2–3 g
Sodium	420–500 mg
Sugar	2–4 g

Note: Values vary based on cheese type, pastry brand, and added ingredients like cream cheese or wine.

Conclusion

Mediterranean Mushroom and Cheese Puff Pastry is a warm, flaky, and satisfying dish that combines earthy mushrooms with creamy, melted cheese inside buttery pastry. It’s elegant enough for entertaining but easy enough for a cozy weekend meal. The balance of herbs, savory filling, and crisp crust makes it irresistible. Serve it as a main course with a side salad or slice it into smaller portions for a sophisticated appetizer. Either way, it’s a Mediterranean-inspired comfort food that’s sure to impress.