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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


  • 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


  • 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.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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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.