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Mushroom Puff Pastry Timbale

Prep Time 15 mins
Cook Time 20 mins
Course Main Course, Side Dish
Cuisine American, French
Servings 6


  • 1 pkg 6, individual puff pastry shells
  • 8 oz. sliced Baby Bella mushrooms
  • 1 can Cream of Mushroom soup
  • 2 cups frozen peas and carrots thawed
  • 1/2 sweet onion chopped
  • 1-2 T olive oil
  • 1 T butter
  • salt & pepper
  • 1 T fresh thyme leaves
  • 1 T cooking sherry
  • thyme sprigs for garnish


  • Melt butter in skillet with 1 tablespoon olive oil over medium heat. Add onions and cook, stirring occasionally until soft and beginning to brown.
  • Push onions to the perimeter of skillet and increase the heat to medium high. Add mushrooms in the center. Cook mushrooms 3 minutes, then stir and add additional oil if they are dry.
  • Continue to cook mushrooms quickly until golden on both sides.
  • Bake puff pastry shells according to package directions, until almost done. Remove from oven. With a sharp knife cut around the shell cap along embossed line and gently remove.
  • Reduce heat to medium low. Add peas & carrots, thyme leaves and season well with salt and pepper. Stir in mushroom soup and add a dash of sherry. Stir until creamy and remove from heat.
  • Fill baked shells and replace tops. Return timbales to oven until shells are brown and heated through. Time will depend on temperature of shells and filling before baking. Filling can be made ahead of time and refrigerated until baking. Makes 6
Keyword mushroom timbale, mushrooms in puff pastry, puff pastry, vegetable pot pie