Stilton With Mushroom And Spinach Puffs Recipe

Name: Stilton With Mushroom And Spinach Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 brown mushrooms Medium-size White/; 10 cups spinach leaves; 1 tablespoon thyme leaves ~ hand picked; 1 clove garlic ~ chopped finely; 1 shallot ~ chopped finlely; 4 tablespoons olive oil; 1 pinch egg ~ plus a good of salt, beaten for brushing and taste:-; 3/4 cup stilton cheese or any Bleu Cheese you fancy; 3/8 inch puff pastry x 32 Roll Ready Made Butter, or x 500 g block; flour for dusting; salt; pepper

Servings: persons

4 brown mushrooms Medium-size White/
10 cups spinach leaves
1 tablespoon thyme leaves ~ hand picked
1 clove garlic ~ chopped finely
1 shallot ~ chopped finlely
4 tablespoons olive oil
1 pinch egg ~ plus a good of salt, beaten for brushing and taste:-
3/4 cup stilton cheese or any Bleu Cheese you fancy
3/8 inch puff pastry x 32 Roll Ready Made Butter, or x 500 g block
flour for dusting
salt
pepper

1
Remove stalks from mushrooms. In a pan enough to cook the mushrooms all at once, heat half of the olive oil and sizzle the mushrooms for 3-4 minutes on each sides until golden and cooked through (depends on the size of the mushrooms, you may need longer time to cook them). Lift the mushrooms out onto kitchen paper for a moment. Set aside.
2
In the same frying pan, heat the rest of the oil. Fry garlic for few seconds and add in the chopped shallot. Fry until the shallots turn transparent, then add in the spinach. Cook for 2-3 minutes over high heat until completely wilted. Season with salt and pepper. Remove the cooked spinach into a sieve to drain the liquid thoroughly.
3
On a cleaned, lightly floured working surface, scatter the picked thyme leaves and roll out the puff pastry on top of the herb. Light press the pastry surface evenly to make sure the thyme leaves stick to it nicely. Using a cutter, cut out 4 size pastry rounds 2 cm wider than the mushrooms for the base and 4 pieces of 4 cm wider rounds for the tops (that is 4 cm wider than the measured base).
4
After several attempts to maximise the yield of the ready-made rolled puff pastry, it gave me about 4 pcs x 8 cm base and 4 pcs x 10 cm top. I was lucky to find smaller mushrooms than the base size.
5
To Esemble:
6
Divide the cooked spinach into 4 portions and stilton cheese into 8 portions. Place the smaller circles on a lined baking sheet. Top with 1/4 of the spinach and making sure that the amount isn't wider than the size of the mushroom. Top with 1/8 of the stilton cheese and then a mushroom, top side up and another 1/8 portion of stilton cheese. Brush the edges with beaten egg. Top it with one larger puff pastry round and gently stretch the pastry over the mushroom ~ trying not to trap any air, then press the edges together with a fork. Trim the edges if needed and brush the top generously with beaten egg. Complete the rest of the cut out puff pastries with mushrooms, spinach and cheese.
7
Bake for 25-35 minutes or until golden brown. Leave them to cool for few minutes before serving. (Depends on the types of oven, you may need to adjust the temperature or the pastries may burn. Please read the manufacturer's manual).

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 brown mushrooms Medium-size White/, 10 cups spinach leaves, 1 tablespoon thyme leaves ~ hand picked, 1 clove garlic ~ chopped finely, and more.

Yes, Stilton With Mushroom And Spinach Puffs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stilton With Mushroom And Spinach Puffs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions