Mushroom Ranch Puff Pastry Recipe

2 Tablespoons extra-virgin olive oil, divided
 8 ounces baby bella mushrooms, sliced
1/2 teaspoon garlic powder
1 frozen puff pastry, thawed
1 egg, beaten
1/4 cup Toby’s Ranch dressing
1 cup grated mozzarella cheese
3/4 teaspoon sea salt
1/4 teaspoon black pepper
2 Tablespoons fresh dill, chopped
1 Tablespoon fresh chives, chopped

Gather all of the ingredients. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add mushrooms and garlic powder and cook for 5-6 minutes, or until mushrooms are browned and tender, stirring occasionally. Remove from heat and set aside.

Preheat the oven to 400 degrees F. Lightly roll out the puff pastry on a sheet of parchment paper. Transfer dough on parchment paper to a baking sheet. Using a knife, score the puff pastry about 1 inch from the edge. Brush pastry border with the beaten egg. Prick the center of the dough all over with a fork.

Using a pastry brush or a spoon, spread Toby’s Ranch Dressing onto pastry (avoiding the border). Sprinkle grated mozzarella cheese evenly on top of dressing.

Place cooked mushrooms on top of the cheese, leaving any water behind in the pan. Sprinkle mushrooms with salt and pepper.
Bake for 25-30 minutes, until the pastry border becomes deep golden brown. Garnish with fresh dill and chives. Serve immediately.

Big thanks to MaryAnne from Gastrontherapy for sharing this awesome recipe!