Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 sheet puff pastry
- 1tablespoons light sour cream
- 1 small onion, finely chopped
- 350grams mushroom
- 1/4 cup parmesan, shredded
- 60grams fresh baby spinach
- 2tablespoons oil
- 1-2 sprig thyme, picked
- 3 clove garlic, crushed
- 1/4 cup tasty cheese, grated
- 1 pinch sea salt ground (to taste)
Nutrition per serving
1440kJ / 345Cal
1440 Kilojoules or 345 Calories
17% of daily energy intake*
Protein
10.4grams
Fat
24.8grams
Carbs
21.8grams
Sugars
3.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 220°C. Heat the oil in a large frying pan over medium heat. Add the onion and sauté for 3 minutes, or until softened and transluscent.
Step 2 of 4
Add the mushrooms and garlic, sauté stirring occassionally for 10 minutes or until the mushroooms are tender and have lost most of their liquid ( the mushrooms will fill the entire pan but will shrink considerably as they cook).
Step 3 of 4
Add the spinach and thyme and toss until the spinach has slightly wilted and cook for 1 minute. Season to taste with salt and pepper and remove from the heat (strain off any liquid).
Step 4 of 4
Lay puff pastry sheet into baking tray and spread with the sour cream leaving a 2cm border all around. Top with the mushroom mixture and sprinkle with both cheeses. Bake for 15-20 minutes or until the pastry is puffed and golden brown.
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