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These are rich and creamy pastries filled with mushrooms and cream cheese.

Rate this recipe 4.3/5 (25 Votes)


  • 1/2 sweet onion, diced
  • 8 mushrooms, diced
  • 1/2 tbsp garlic, minced
  • 1/2 cup frozen spinach, thawed and dried
  • 1 block cream cheese, soft
  • 2 tbsp nutritional yeast
  • 1/8 tsp nutmeg
  • 1 tsp salt
  • 2 tsp pepper
  • 1 pkg puff pastries


Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget


Step 1

Saute onions, mushrooms, and garlic until caramelized. Add spinach and cook 1 minute.

Step 2

Stir in remaining ingredients except puff pastries. Cook until smooth and well combined.

Step 3

Preheat oven to 400*F. Oil cupcake pan.

Step 4

Press pastries into cupcake pan. Bake 20 min or until mostly cooked through.

Step 5

Fill pastries with mushroom filling. Bake 5 min.


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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