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.

SERVES 8

• 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.