Description
A delightful braid filled with sautéed mushrooms and creamy Gruyère cheese, perfect for any gathering.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 10 oz cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- Salt and black pepper, to taste
- 1/4 cup dry white wine (optional)
- 8 oz cream cheese
- 3/4 cup Parmesan cheese, finely grated
- 1/2 cup Gruyère cheese, grated
- 1 teaspoon Dijon mustard (optional)
- 2 large eggs, divided
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- Heat olive oil and butter in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Stir in garlic and mushrooms; sauté until mushrooms are browned, about 8 minutes.
- Season with thyme, salt, and pepper. Add wine if using and cook until mostly absorbed.
- Reduce heat to low and stir in cream cheese, Parmesan, and Dijon until creamy. Remove from heat and fold in Gruyère.
- Allow the mixture to cool slightly.
- Unroll puff pastry, cut 8 diagonal strips on each side, and spread the filling down the center.
- Fold ends over filling and braid the strips over the filling.
- Transfer to the baking tray, brush with beaten egg, and bake for 20-22 minutes until golden brown.
- Let cool for 10 minutes, garnish with parsley, slice, and serve warm.
Notes
For a crispy finish, reheat in the oven instead of the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg