Mushroom Gallette

Stuffed paranthas made differently. This is a delicious galette prepared with a variety of mushrooms, parmesan cheese and stuffed inside puff pastry paranthas, then baked till perfection. An absolute delight especially for those who are ardent mushroom fans.

New Update
Mushroom Galette 5

Mushroom Gallette

Main ingredients Button mushrooms, Brown shimeji mushrooms, White shimeji mushrooms, Puff paranthas, Garlic, Onion, Fresh thyme, Processed cheese, Fresh basil leaves, Pine nuts, Parmesan cheese powder, Extra virgin olive oil
Cuisine Fusion
Course Snack 
Prep time 25-30 minutes
Cook time 25-30 minutes
Serve 4
Taste Savoury
Level of cooking Moderate
Others Veg



  • 10-12 button mushrooms, quartered
  • 10-12 brown shimeji mushrooms, chopped
  • 10-12 white shimeji mushrooms, chopped
  • 4 puff parathas
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon finely chopped garlic
  • 1 large onion
  • 2-3 fresh sprigs of thyme
  • Salt to taste
  • Crushed black peppercorns to taste
  • ½ cup grated processed cheese
  • Fresh basil sprigs for garnish


  • 1 cup fresh basil leaves
  • 4-5 garlic cloves
  • 4-5 black peppercorns
  • 2 tablespoons parmesan cheese power
  • 2-3 tbsps extra virgin olive oil
  • Salt to taste


  1. Heat olive oil and butter in a non-stick pan. Add garlic and onion. Pluck the leaves of the thyme sprigs and add and mix well. Cook till translucent.
  2. Add salt and mix well. Cook for 1-2 minutes.
  3. Add button mushrooms, brown shimeji mushrooms and white shimeji mushrooms and sauté on high heat for 2-3 minutes.
  4. Add crushed black peppercorns and mix well. Continue to cook for 1-2 minutes.
  5. Switch the heat off and add cheese and mix well. Set aside to cool completely.
  6. Preheat the oven to 180ºC.
  7. Put the basil leaves in a mixer jar. Add garlic, black peppercorns, parmesan cheese powder, extra virgin olive oil and salt and grind to a coarse paste.
  8. To make the galette, place a puff paratha on a baking tray. Apply some pesto in the centre and spread it evenly leaving 1 inch space all around. Spread a generous portion of the mushroom mixture. Fold the sides over the mushrooms. Make another galette similarly.
  9. Bake in the preheated oven for 15-20 minutes or till golden brown.
  10. Bring the baking tray out of the oven and place the galettes on a serving plate. Garnish with basil sprigs and serve hot.