Name: Cheese & thyme wrapped mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 100g goat's cheese (the type with rind); 4 large flat mushrooms stalks removed; few thyme sprigs, leaves only; 375g pack ready-rolled puff pastry; 1 tsp olive oil or sunflower oil

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Cheese & thyme wrapped mushrooms

Cheese & thyme wrapped mushrooms

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.3 out of 5.6 ratingsRate

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These tasty pastries are great for a main meal and an even better snack. They can be made ahead and frozen

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g goat's cheese

(the type with rind)
4 large flat mushrooms

stalks removed
few thyme

sprigs, leaves only
375g pack ready-rolled puff pastry
1 tsp olive oil

or sunflower oil

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Nutrition: per serving

kcal450
fat30g
saturates13g
carbs35g
sugars2g
fibre1g
protein12g
salt1.13g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7 and put a baking sheet in to heat. Slice the goat's cheese into 4 equal pieces, leaving the rind on. Turn the mushrooms cup-side up. Sit a circle of cheese in the middle of each mushroom, then top with a sprinkling of thyme. Season with salt to taste, but be generous with the black pepper.
step 2

Cut the pastry into 4 strips, lengthways. Wrap each mushroom in a strip of pastry, so that the ends of the pastry are underneath the mushroom. Make slashes on top of the pastry with the tip of a sharp knife. Brush the exposed sides of the mushroom with the oil to stop them drying out as they cook.
step 3

Lift the mushrooms onto the hot baking sheet and return to the oven for 15 mins, or until the pastry is golden and well-puffed, the cheese oozing and the mushrooms tender.

Recipe from Good Food magazine, November 2006

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A star rating of 4.3 out of 5.6 ratings

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