Gruyère and Mushroom Puff Pastry
Puff pastry, wild mushrooms, arugula, and a creamy Gruyère make this side dish easy, delicious, and so beautiful! Perfect for effortless entertaining.
Recipe - Downers Grove, IL
Gruyère and Mushroom Puff Pastry
Prep Time20 Minutes
Servings8
Cook Time26 Minutes
Calories330
Ingredients
1 (14 oz.) pkg. puff pastry
1 Tbsp. roasted garlic paste
3 Tbsp. Fresh Thyme extra-virgin olive oil, divided
8 oz. various fresh mushrooms (white alba clamshell, shiitake, and white), sliced
1 Tbsp. Fresh Thyme red wine vinegar
½ (8 oz.) pkg. Gruyère cheese, shredded; divided
½ cup organic baby arugula, trimmed
Fresh thyme, for garnish
Fresh Thyme organic crushed red chili peppers, for garnish
Directions
- Preheat oven to 400°F. Line a large rimmed baking pan with parchment paper.
- Unfold puff pastry into a 13×9-inch rectangle. Transfer to prepared baking pan. Using a sharp knife, lightly score a ½-inch border around the edges. Brush with roasted garlic paste. Bake for 13 to 15 minutes or until light golden brown and puffy; set aside.
- In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add ⅓ of the mushrooms to the skillet. Cook for 2 to 3 minutes or until crisp-tender, stirring occasionally; remove from skillet. Repeat with remaining olive oil and mushrooms.
- Reduce heat to low; return all mushrooms to skillet. Add red wine vinegar and cook until no liquid remains, 2 to 3 minutes; cool slightly.
- Top pastry with ½ of the Gruyère cheese and all of the mushroom mixture. Sprinkle with remaining cheese and bake for 10 to 12 minutes or until cheese is melted and crust is golden brown; cool slightly.
Nutritional Information
Each serving contains: 330 calories, 26 g fat, 13 g saturated fat, 0 g trans fat, 60 mg cholesterol, 300 mg sodium, 16 g carbohydrates, 0 g fiber, 1 g sugar, 8 g protein. Daily values: 0% vitamin D, 10% calcium, 6% iron, 2% potassium.
20 minutes
Prep Time
26 minutes
Cook Time
8
Servings
330
Calories
Shop Ingredients
Makes 8 servings
Not Available
Gourmet Garden Roasted Garlic Stir-in Paste - 4 Ounce
$5.49$1.37/oz
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
Highline Organic Saute Blend Mushrooms - 8 Ounce
$4.99$0.62/oz
Fresh Thyme Red Wine Vinegar - 16.9 Ounce
$3.49$0.21/oz
Boar's Head Blanc Grue Gruyere Cheese - 8 Ounce
Sale
$7.99 was $9.99$1.00/oz
Josie's Organic Baby Arugula - 5 Ounce
2 for $7.00
$3.50 was $3.79$0.70/oz
Fresh Thyme Organic Thyme - 0.75 Ounce
2 for $4.00
$2.00 was $2.50$2.67/oz
Fresh Thyme Organic Crushed Red Chili Peppers - 1.5 Ounce
$2.99$1.99/oz
Nutritional Information
Each serving contains: 330 calories, 26 g fat, 13 g saturated fat, 0 g trans fat, 60 mg cholesterol, 300 mg sodium, 16 g carbohydrates, 0 g fiber, 1 g sugar, 8 g protein. Daily values: 0% vitamin D, 10% calcium, 6% iron, 2% potassium.
Directions
- Preheat oven to 400°F. Line a large rimmed baking pan with parchment paper.
- Unfold puff pastry into a 13×9-inch rectangle. Transfer to prepared baking pan. Using a sharp knife, lightly score a ½-inch border around the edges. Brush with roasted garlic paste. Bake for 13 to 15 minutes or until light golden brown and puffy; set aside.
- In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add ⅓ of the mushrooms to the skillet. Cook for 2 to 3 minutes or until crisp-tender, stirring occasionally; remove from skillet. Repeat with remaining olive oil and mushrooms.
- Reduce heat to low; return all mushrooms to skillet. Add red wine vinegar and cook until no liquid remains, 2 to 3 minutes; cool slightly.
- Top pastry with ½ of the Gruyère cheese and all of the mushroom mixture. Sprinkle with remaining cheese and bake for 10 to 12 minutes or until cheese is melted and crust is golden brown; cool slightly.