Creamy, Cheesy, Delish Mushroom Pastries
1 onion, chopped
1 tablespoon olive oil
12-16 ounces button mushrooms, sliced
1-2 tablespoons margarine
3 cloves garlic, minced
1 (8 ounce) tub vegan cream cheese (I use Tofutti)
1 lime or 1/2 lemon, juiced
1/2 cup chopped spinach, optional
1 tablespoon nutritional yeast, optional
grated nutmeg, to taste
salt and pepper, to taste
4-5 puff pastry sheets, defrosted
nondairy milk or oil, as needed
1. Saute onions in a pan with oil until just translucent, add mushrooms and allow to brown (3-5 minutes). Add margarine and garlic and saute for 1 more minute. Set aside to cool.
2. In a large bowl, lightly whisk cream cheese and lemon juice. Add spinach and nutritional yeast, if using and the seasonings.
3. Mix in the mushroom mixture once it is completely cool. Preheat oven to 400 degrees F. Cut each puff pastry sheet into four squares if making regular size, or 8 if small.
4. Place a large spoonful of mixture into the center of each pastry square. Fold into a triangle and seal the edges with a fork.
5. Brush tops with a little milk or oil spray, and bake until golden, about 20 minutes.
SO HOW'D IT GO?
I had never used puff pastry before so I didn't really know what to expect but these were lovely. I added some fresh parsley and and left out the nutmeg. Like Erinmonster said, I think they would be awesome as an appetizer because they were so rich; I made several giant ones and am feeling a little heavy. Very yummy- thanks for the recipe!
I use filo dough instead of puff pastry and it turns out great every time! I'll post a picture later.
These were fabulous! I didn't make them as appetizers though - more of a main dish, which is why they are so big in my picture. The only change I made was that I added some diced tomatoes. They were very rich, but thats probably because we ate so much of them - as appetizers, they would be perfect. Thanks!