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Mushroom and Smoked Gouda Puff

It's so very easy, but it looks and tastes gourmet. Dinner party guests will be impressed with this perfect starter course. Serve with a spicy mustard for dipping if desired. —Christina Singer, Bellefontaine, Ohio
  • Total Time
    Prep: 30 min. Bake: 30 min. + standing
  • Makes
    8 servings

Ingredients

  • 4-1/2 teaspoons butter
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced baby portobello mushrooms
  • 1/4 cup chopped fresh shiitake mushrooms
  • 1 shallot, minced
  • 2 teaspoons minced fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup shredded smoked Gouda cheese
  • 1 large egg
  • 2 tablespoons water

Directions

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender, about 5 minutes. Stir in thyme, salt and pepper.
  • Unfold puff pastry. Spread mushroom mixture to within 1 in. of edges. Sprinkle with cheese. Roll up jelly-roll style; pinch seam and ends to seal. Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg and water; brush over pastry. Cut slits in top.
  • Bake until golden brown, about 30 minutes. Let stand 10 minutes before cutting.

Test Kitchen tips
  • Feel free to swap in your favorite mushrooms, or some of the freshest you can find at your local market.
  • You can experiment with the cheese here—try a sharp cheddar, a creamy provolone or a blend of different cheeses.
  • Nutrition Facts
    1 slice: 210 calories, 13g fat (5g saturated fat), 37mg cholesterol, 260mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 5g protein.
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    Reviews

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    Average Rating:
    • NH-rescue
      Dec 31, 2020

      This is a simple recipe that looks so impressive! The smoked gouda adds great taste. I mixed and matched mushrooms depending on what the grocery store had - it doesn't really matter what kinds there are, just as long as there is some variety. Makes a great holiday appetizer!

    • ms11145
      Jan 19, 2019

      The taste is phenomenal. Since I put in more cheese than the recipe stated , it was messier to eat, but oh, so good. Will make this again with different types of cheeses. I also sauted onions before adding the mushrooms and that gave it another dimension for the taste.