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Dairy
Easy
1 Hour
Diets 
I feel like I’ve been very open on this platform about my love of all mushrooms, so this one shouldn’t be a surprise. You can substitute any cheeses you like if you don’t like gouda and cheddar, and leave out the basil if that’s not your favorite. This is a great, easy, make-ahead dish to help round out a menu.
1 sheet Gefen Puff Pastry
4 portobello mushroom caps, cleaned and sliced
1 teaspoon Tuscanini Olive Oil
1/2 teaspoon Haddar Salt
3 ounces (85 grams) freshly grated gouda cheese, divided
3 ounces (85 grams) freshly grated cheddar cheese, divided
10–15 basil leaves, cut in a fine chiffonade
1 egg
1 tablespoon heavy cream or whole milk
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Sauté mushrooms in olive oil and season with salt.
Roll out the puff pastry and cut the outer thirds into diagonal strips.
Arrange half the cheese down the center of the puff pastry, followed by the mushrooms, then by the basil, then by the rest of the cheese. Cross the strips over the filling, alternating sides, to close the braid.
Combine the egg and cream and brush over the pastry.
Bake for 40 minutes, or until golden brown.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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