| Recipes |

Cheesy Mushroom Braid

Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

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 puff pastry
  • 4 portobello mushroom caps, cleaned and sliced
  • 1 tsp olive oil
  • ½ tsp salt
  • 3 oz (85 g) freshly grated gouda cheese, divided
  • 3 oz (85 g) freshly grated cheddar cheese, divided
  • 10–15 basil leaves, cut in a fine chiffonade
  • 1 egg
  • 1 Tbsp heavy cream or whole milk

Preheat oven to 350°F (175°C).

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.


(Originally featured in Family Table, Issue 843)

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