Cheesy Mushroom Puff Pastries



  1. Cut the puff pastry into squares & brush the tops with plant milk. Bake according to package instructions until golden brown. Allow to cool slightly.
  2. In a skillet over medium-high heat, add your olive oil, sliced mushrooms, balsamic vinegar, salt/pepper, and fresh thyme. Cook until the mushrooms are caramelized, and no liquid remains in the pan except a thick “sauce” coating the mushrooms.
  3. Once the puff pastry is ready and cool enough to handle, slice them almost in half to open them up like a sub roll. Place 2 slices of Follow Your Heart Dairy-Free Smoked Gouda to each piece of puff pastry (on the inside). Place back in the oven until melted.
  4. When the cheese is melted, remove from oven and add in some mushrooms. Top with more fresh thyme if desired, then fold the puff pastries in half.

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