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Nutrition Facts
Serving Size 149 g
(Approx. 8 Servings)
Amount Per Serving
Calories 330 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 630 mg 26%
Total Carbohydrate 24 g 8%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 8 g
Vitamin A 2% Iron 10%
Vitamin C 2% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Savory Mushroom Gruyere Palmiers
Prep Time
40 minutes
Cook Time
15 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

3/4 Lb mushrooms, finely sliced
2 Tbsp olive oil
1/2 cup(s) shallot, finely chopped
1 Tsp garlic, finely minced
1/4 cup(s) sherry
1/2 cup(s) chicken stock
1 Tsp Herbs de Provence
1 Tsp salt
1/2 Tsp red pepper flakes
1 Tsp lemon zest, very finely zested
1 .1000 Lb puff pastry, thawed in refrigerator according to package directions
1/2 cup(s) Gruyere cheese, finely grated, then measured
1 large egg, beaten
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Heat a large skillet over medium-high heat. Add oil and mushrooms to skillet. Stir just to coat mushrooms lightly.
Allow mushrooms to cook, stirring only occasionally so they develop a golden brown color, about 5 to 7 minutes.
Add shallots, garlic, sherry, stock, herbs, salt and red pepper flakes to pan. Stir and simmer another 5 minutes to soften shallots and allow liquid to be absorbed. Remove from heat and add lemon zest.
Transfer mushrooms to a food processor or cutting board and chop finely. Spread out on a plate and chill for 20 minutes while preheating oven to 400ºF and preparing baking sheet.
Line baking sheet with parchment paper. Roll out each sheet of puff pastry to 1/4 inch thick. Spread mushrooms out in a thin even layer on puff pastry, sprinkle with cheese.
Roll edges towards each other in the middle to form 2 cylinders in the middle. Chill for 20 minutes in refrigerator before cutting.
Using a sharp knife cut into 1/3 inch thick slices across both cylinders. Carefully position baking sheet. Flatten slightly and brush gently with beaten egg.
Bake 15 to 18 minutes, or until golden brown. Serve immediately, or store for up to 2 days in an air-tight container. Rewarm just prior to serving.


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