Cheese & thyme wrapped mushrooms
These tasty pastries are great for a main meal and an even better snack. They can be made ahead and frozen
- Prep:5 mins
- Serves 4
Nutrition per serving
- kcal 450
- fat 30g
- saturates 13g
- carbs 35g
- sugars 2g
- fibre 1g
- protein 12g
- salt 1.13g
- 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
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.
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.
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.