Name: Mushroom Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 rolls
Cuisine: European
Ingredients: 1 package of puff pastry, thawed; 1 pound of assorted mushrooms (such as cremini, shiitake, or button mushrooms), finely chopped; 2 cloves of garlic, minced; 1 small onion, finely diced; 1 tablespoon of butter; 1 tablespoon of olive oil; Salt and pepper to taste; 1/2 teaspoon of dried thyme; 1/2 cup of grated Parmesan cheese; 1 egg, beaten (for egg wash); Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet over medium heat, melt the butter with olive oil. Add the diced onion and minced garlic, cooking until softened and fragrant, about 2-3 minutes.
Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes. Season with salt, pepper, and dried thyme. Remove from heat and let the mushroom mixture cool slightly.
Roll out the thawed puff pastry on a floured surface into a large rectangle. Cut the pastry into smaller squares, about 3x3 inches each.
Spoon a generous amount of the mushroom mixture onto each pastry square, leaving a border around the edges. Sprinkle grated Parmesan cheese over the filling.
Brush the edges of the pastry with the beaten egg to help seal the rolls. Gently fold the pastry over the filling to create a roll shape, pressing the edges to seal.
Transfer the mushroom rolls to the prepared baking sheet. Brush the tops of the rolls with the remaining beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
Once baked, remove from the oven and let the mushroom rolls cool slightly before serving. Garnish with fresh chopped parsley for a pop of color and flavor.

Ingredients

Instructions

Nutrition Facts