Portobello Mushroom on Puff Pastry

Portobello Mushroom on Puff Pastry

The Portobello Mushroom on Puff Pastry is a recipe I found in a cookbook called Fresh by Michele Cranston. At first glance it looked too elegant, thus too complicated to make (probably due to the combination of making a puff pastry and Portobello in one dish), but the list of ingredients was so simple that I decided to give it a try. Good I did because not only did it turn out looking just like Michele’s picture but it was fast, easy and really REALLY delicious.

There’s actually no real cooking involved. The dough (go ahead and use store-bought pastry dough…NO PROBLEM!!) is cut into squares and the edges are rolled to create a raised effect. The Portobello mushrooms are cleaned, coated with garlic-infused olive oil, and placed on top of pastry dough squares.  After baking for approximately 20 minutes, they’re taken out of the oven and finished off with arugula, balsamic vinegar, salt, pepper and shaved Parmesan. That’s it!

Field Mushroom
Stem and dark brown gills removed from the inner part of a Portobello. Wipe clean with a dry brush or dry paper towel. NEVER clean Portobello with water.
Puff Pastry squares
Edges of pastry dough squares are rolled to form a raised edge.
Portobello on a pastry puff
Outer part of the Portobello is brushed with prepared garlic-infused olive oil and then placed top side down onto pastry square.















The Portobello Mushroom on Puff Pastry is an ‘impress your guests’ kind of appetizer. You can also serve 2 on a plate and offer it as a meal.

Portobello Muschroom on Puff Pastry

: 6 appetizers
: 15 min
: 20 min
: Easy

An easy appetizer that will impress your guests. Garlic infused olive oil is brushed onto Portobello mushrooms and baked together on a pastry puff.


  • 6 Portobello mushrooms
  • 1/3 cup good quality olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon salt
  • fresh black pepper
  • 120g (1 bunch) arugula (rocket/rucola)
  • 70g (2.5oz) shaved Parmesan cheese
  • 1 tablespoon balsamic vinegar
  • Step 1 Preheat the oven to 350 degrees F (176 degrees Celsius)
  • Step 2 In a small bowl add olive oil, minced garlic, salt and few generous grinds of fresh black pepper. Mix and set aside. (The time it sits allows the garlic to flavor the olive oil).
  • Step 3 Prepare the mushrooms. With a small spoon remove the small stem in the center. Scrape off the dark brown gills to reveal the white inner layer of the mushroom.  The gills have a prominent flavor so best to remove it.  Wipe off any dirt with a dry brush or dry paper towel.  DO NOT use water to clean the Portobello mushrooms. Set aside.
  • Step 4 Cut your pastry dough into 6 squares (slightly larger than the diameter of your mushrooms).  Roll the edges of each square over to form a raised edge. The squares should now be approximately the same size as the mushrooms. As they bake the mushrooms will shrink a bit so don’t worry if the mushroom edges cover the pastry dough edges.  Arrange on baking sheet.
  • Step 5 Brush on the garlic infused olive oil onto the outer caps of the mushrooms and then place each mushroom (inner side up) onto the center of each pastry square. Bake for 20 minutes or until the edges of the pastry is puffed and lightly golden in color.
  • Step 6 Once out of the oven, pile some arugula (or any other greens/salad you prefer) on top of each mushroom. Then top with some balsamic, shaved arugula and finish with some freshly ground black pepper.