Ingredients Jump to Instructions ↓

  1. 1 sheet frozen puff pastry , thawed

  2. 1 T. olive oil

  3. 1 1/4 lbs. mixed mushroom s (cremini, shiitake, button) thinly slice and stems removed Coarse salt and pepper

  4. 3/4 C coarsely shredded Pecorino Romano cheese (3oz)

  5. 2 T. snipped fresh chives

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400°. On a lightly floured surface, roll pastry to an 11“ square. Cut into 4 equal squares. Using a paring knife, lightly score each square forming a 1” border. Using a fork, prick dough inside border. Place squares on baking sheet, refrigerate for 10 minutes, bake until golden, about 15 minutes. Meanwhile, heat the olive oil in a frying pan, add the mushrooms, season and saute, tossing frequently, until tender, 6-8 minutes. Sprinkle ½ cup Pecorino in centers of baked pastry squares, top with mushrooms and remaining ¼ cup cheese. Bake until cheese is melted and lightly browned, 6-8minutes. Sprinkle with chives and serve.


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