Mushroom Pies with Pear Salad

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This was so delicious! I substituted goat cheese, chopped baby bella mushrooms, and I added some fresh rosemary and thyme. My only difficulty was getting the puff pastry to cook all the way through, but I've never worked with puff pastry. You kind of can't mess this up though. I just turned the oven down and left them in there for a really long time. Can't wait to start experimenting with other variations on the filling. Also, the salad really makes the dish!

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I used sliced baby portobellos, stems removed which I sauteed w/ salt & pepper till most juices were released, then mixed in the breadcrumbs, using less than called for as a previous reviewer did. I sprinkled the muenster on top and folded it up and sealed, ending up with a pierogi shape. Excellent.

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Really great. I since have used sliced mushrooms and it worked just as well.

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Great recipe! This dish could turn me into a vegetarian!

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This recipe was very easy to make, and looked super-fancy. The recipe called for lots more breading than I thought was necessary so I cut back on that. I served it as a side-dish at a brunch, but because of the size of the mushroom and the richness of the pastry it was quite filling so I would plan on two people splitting one. Leftovers did heat up nicely in the toaster oven though.

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I was nervous that I wouldn't make this right but it all worked out to a perfect blend of cheese, mushroom, and fluff pastry in the end. What an amazing taste it had... and so filling! I'll be making this again for another dinner party.

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My daughter decided to become a vegetarian a couple of years ago, and I've been missing cheeseburgers ever since then. Until I tried this recipe, that is. This is hands down the best vegetarian "hamburger" I have found. And they're so easy to make, too!

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This was a great quick and easy recipe. The only change I made was using Fontina cheese instead of what they listed. I made the pies earlier in the day and then just popped them in the oven before dinner.