Individual Mushroom Parcels

Sue Daniels

These are so tasty and simple to make that even cooking novices will be able to impress their friends with this dish.

1 package puff pastry sheets (Pepperidge Farm Puff Pastry’s Sheets are suitable for vegans and widely available)
4 large flat mushrooms
4 tbsp. vegan pesto
8 sundried tomatoes in oil, drained
1 1/3 cup vegan mozzarella

Preheat the oven to 425 °F
Unroll the pastry and cut it into 4 pieces
Roll these 4 pieces into squares
Place a mushroom on each square and top the mushroom with the pesto sauce, tomatoes, then the sliced mozzarella
Season
Now bring up the corners of the pastry over the topping and press to seal together
Place these parcels on a baking sheet and bake for 20 mins until the pastry is golden

These can be made and kept in the fridge until ready to cook and they can also be frozen after cooking and then reheated.

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