Description
Comforting and indulgent mini pot pies filled with sautéed mushrooms and rich Gruyère cheese, wrapped in flaky pastry.
Ingredients
Scale
- 2 cups mixed cremini and button mushrooms, chopped
- 1 cup Gruyère cheese, grated
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1/2 cup heavy cream
- 1 package puff pastry, thawed
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare the puff pastries.
- Melt butter in a skillet over medium heat and sauté diced onions until translucent.
- Add chopped mushrooms and garlic, cooking until browned and fragrant.
- Mix in thyme, heavy cream, and Gruyère cheese until melted; season with salt and pepper.
- Roll out puff pastry and cut into circles for muffin tins or pie dishes.
- Spoon in the mushroom mixture, then cover with another layer of pastry and seal the edges.
- Brush tops with melted butter.
- Bake for 20-25 minutes until golden brown.
- Let cool slightly before serving.
Notes
For an adventurous twist, consider using shiitake or portobello mushrooms. Leftovers can be stored in the refrigerator for up to three days or frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pot pies, mushroom recipes, comfort food, vegetarian dishes, holiday appetizers