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mushrooms, goat cheese, mozzarella, pastry dough sheets, sesame seeds

Mushroom Cheese Puff Pastry Recipe

Written by Published on Updated on October 7, 2022 in Appetizers, Mediterranean cuisine

 

Hey fellow foodie friends,

This may look like the traditional Greek Cheese puff pastry but it’s not.  This Mushroom Cheese Puff Pastry Recipe is made with 4 different types of mushrooms and 2 different types of cheeses.  I added goat cheese and mozzarella, combining both the unsalted and salted cheese helps bring down the intense taste of the goat cheese.  I also added my go-to herb dill just to give that special something taste.

For many years I was not a mushroom fan.  The main reason was the texture of the mushroom, that slippery texture was just way too funky for me.   A few years ago I decided to buy a package and just give it another try. 🙂  As a food blogger, I spend many hours online, searching, reading cookbooks, food photography, and coming up with recipes of my own.  There is an abundance of Mushroom recipes online and that just might be overwhelming.  I know it is for me but if you want to try out a simple recipe then this Mushroom Cheese Puff Pastry recipe is my winner.

Greek Easter is coming up in a couple of weeks so this is also a great addition to your Easter table. 🙂

Have a great day everyone!!

Don’t forget to tune into Behind the Greek Apron

#thegoodgreekfoodtribe

Mushrooms, puff pastry triangle, sesame seeds

Mushroom Cheese Puff Pastry Recipe

foodzesty
A variety of Mushrooms combined with two types of cheeses make this a delicious treat for the table.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 1 leek
  • 500 grams Mushrooms
  • a hand full of dill
  • 125 grams mozzarella sliced
  • 75 grams goat cheese
  • ¼ cup olive oil + 5 tablespoons
  • 10 phyllo dough sheets
  • 1 tsp pepper
  • sesame seeds

Instructions
 

  • Chop the leek into smaller pieces and add leek into a blender.
    leek, chopped, food blender
  • Cut large mushrooms into halves.
  • Add mushrooms and dill into the blender.
    dill, mushrooms,
  • Add in sliced mozzarella and ¼ cup olive oil blend on high speed for a few minutes. Add the ingredient into a pan along with 5 tbsp of olive oil. Stir and add in goat cheese. Stir consistently until goat cheese melts.
    mozzarella, goat cheese, mushroom mix
  • Use a pizza cutter to cut 10 phyllo sheets into 7 cm width. Brush layer with olive oil, add a tbsp of filling. Fold squares over the mushrooms filling until it forms a triangle. Brush olive oil on all sides.
    phyllo sheets, mushroom filling
  • Bake at 180 until golden brown. These appetizers can be eaten hot or cold.
    mushrooms, goat cheese, mozzarella, pastry dough sheets, sesame seeds
Keyword Easy recipe, mushrooms, Phyllo Sheet Dough, Quick recipe

KALI MAS OREXI!! 🙂

 

 

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

6 Comments

  1. Invisibly Me
    April 14, 2021 at 9:57 pm  ·  Reply
    Oooo these look really interesting! I never used to like mushrooms as a kid by my boyfriend when I was 18 really liked them. He used to eat the giant weird-looking mushrooms too that made me feel sick just looking at them. However, he'd cook mushrooms for me and I'd be polite and eat them...and I started to quite like them! I haven't eaten them in years but I really like the idea of mixing the different cheeses and having that other texture with the puff pastry wrapping. Yum! xx
    • foodzesty
      April 19, 2021 at 1:05 pm  ·  Reply
      Hey Caz,,,, How are you? I remember you mentioning in the past that you also did not like mushrooms. I don't know that slippery texture use to freak me out. ahhahahah But now I love them :) Huge hugsssss
  3. Sowmya
    June 27, 2021 at 10:05 am  ·  Reply
    Interesting combo. Great recipe 👍

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