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mushrooms en croute.

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♥ 375g pack ready rolled puff pastry
♥ 4 large white flat mushrooms
♥ 4 tbsp fresh pesto sauce
♥ 8 sun dried tomatoes in oil, drained
♥ 1 mozzarella cheese ball, sliced
♥ milk to glaze

i was recently contacted by the lovely people from more to mushrooms asking if i'd like to try out one of their mushroom recipes for national vegetarian week - starting today 20th may! this one really jumped out at me and i had to try it! it was so, so simple with minimal ingredients so thanks again for the recipe inspiration :) 

i also learnt that mushrooms are such an underrated vegetable. as well as being high in protein and low in fat and calories, they are a natural source of antioxidants, b vitamins and minerals, and full of fibre to aid digestion. perfecto!

so you begin by rolling out the puff pastry to about 12 inches by 15 inches, then cutting into 4 even rectangle (ish) pieces. place a mushroom on each piece... i used portabello here.

next, add a spoon of pesto to each mushroom...

as easy as that, next place two sun dried tomatoes on each :)

lastly, place an even amount of the roughly chopped mozzarella ball. then, fold up each corner and pinch to seal.

glaze with milk and bake for 20-25 mins. so yummy, so easy! a brilliant meat-free recipe in all!


  1. This looks delicious, I'm going to have to add it to my meal plan :)

    1. Glad you like the look of it :) I was really pleased with how it turned out x