Description
Delightful mini pot pies filled with sautéed mushrooms and creamy Gruyère cheese, perfect for sharing with loved ones.
Ingredients
Scale
- 1 lb chopped mushrooms (cremini and shiitake)
- 2 tbsp butter
- 3 cloves minced garlic
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- Puff pastry (store-bought or homemade)
- 1 beaten egg (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Sauté the mushrooms: In a skillet over medium heat, melt butter. Add chopped mushrooms, season with salt and pepper, and cook until tender, about 8-10 minutes. Add minced garlic and sauté for another minute.
- Prepare the filling: Remove from heat, stir in heavy cream, shredded Gruyère cheese, and thyme; mix thoroughly. Adjust seasoning to taste.
- Roll out puff pastry and cut into circles to fit muffin tins. Press the pastry into each cup.
- Fill each pastry with the mushroom and cheese mixture.
- Top with extra pastry if desired and brush with egg wash.
- Bake for 20-25 minutes or until golden brown and puffy. Allow to cool before serving.
Notes
Feel free to substitute different types of cheese or add seasonal vegetables like spinach for added freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
Keywords: pot pie, mushroom, Gruyère, vegetarian recipe, comfort food