Mushroom Brie Pastries
Recipe type: Appetizer or Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 8 pastries
  • 1 sheet puff pastry, thawed
  • 3.5 oz shiitake mushroom, sliced
  • 4 oz baby Bella, sliced
  • ½ small sweet onion, chopped
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp ground pepper
  • 1 tbsp extra virgin olive oil
  • 8 oz wheel of Brie cheese, room temp (you probably won't need to use all of it - I used 4 oz)
  • Fresh thyme for garnish
for the egg wash
  • 1 egg
  • 1 tsp water
  1. Preheat oven to 400. Line a baking sheet with parchment paper.
  2. Dust a flat surface with flour. Lay out the pastry and cut into 8 equal rectangles. Cut a ½ inch border around outside (do not cut all the way through the pastry). Prick holes inside border with a fork. Place on the prepared baking sheet.
  3. Heat a skillet over med high heat. Toss mushrooms with garlic powder, salt and pepper. Drizzle with olive oil and toss to coat. Place in skillet and sauté until tender.
  4. Place pieces of Brie within the border of the pastries. Then divide the mushroom mixture between each pastry.
  5. Whisk together the egg and water. Brush on the borders of each pastry.
  6. Bake 400 for 20 minutes. Once done baking, remove from the oven and set aside to cool for 5-10 minutes.
  7. Garnish with fresh thyme.
The amount of brie cheese used will depend on your taste preference and will alter nutrition data. Nutrition data reflects 4oz of brie cheese.
Nutrition Information
Serving size: 1 pastry Calories: 298 Fat: 23g Saturated fat: 13g Unsaturated fat: 3g Trans fat: 0g Carbohydrates: 17g Sugar: 1g Sodium: 342mg Fiber: 1g Protein: 7g Cholesterol: 81mg
Recipe by This Gal Cooks at