I love puff pastry things. These Mushroom Puff Pockets are always a huge crowd pleaser. Their self-contained ways make them easy to grab and eat at parties, and you can do SOOOO many different styles and flavours!
All-around win! Minus the fact that ya know.. puff pastry isn't super amazingly healthful.
Oh well, these are delicious and unanimously approved!
All the noms in a cute little pocket of puff.
Mushrooms Puff Pockets
1 T EVOO (extra virgin olive oil)
1 shallot, minced (half an onion if you don’t have shallot)
1 pound mushrooms, sliced
2 cloves garlic, minced
1 c Parmesan-style cheeze (Go Veggie or make your own with nooch+almonds)
2-3T fresh thyme, leaves stripped and chopped
salt and black pepper to taste
1 package frozen puff pastry, thawed
Optional topping: melted buttery spread + parmesan-style cheese
Preheat oven to 400ᵒ F.
Heat olive oil in a large skillet over medium-high heat. Add shallot/onion; cook and stir until tender. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half and excess water is mostly gone.
Stir in garlic, Parmesan-style cheeze, and thyme. Add personal preferential amount of salt and pepper. Remove from heat and allow mushroom mixture to cool, or you’ll have a mess on your puff pastry!
Unfold pastry sheet onto floured surface and lightly roll into roughly a 12 x 12 inch square. Cut into about twelve, 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
You can also cut into triangles and roll them into croissant shaped noms.
If using the optional topping, brush with buttery spread and parm before popping in the oven.
Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.