Past Recipes
Mushroom, Spinach, and Gruyère Vol-Au-Vent

Mushroom, Spinach, and Gruyère Vol-Au-Vent with Endive and Arugula Salad

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Recipe Details


French for “flying in the wind,” vol-au-vent is a dish often served as an appetizer or hors d’oeuvre, featuring mini puff pastry cups filled with a creamy, savory filling. Here, we’ve made it into a main course, spooning a decadent combination of cremini mushroom, spinach, and Gruyère cheese into squares of buttery puff pastry. Served with a bright side of endive and arugula salad, this meal is the epitome of easy elegance. 


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 750
  • Protein 26g
  • Total Carb 55g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    6 ounces
    cremini mushrooms
  • lemon
  • garlic
    2 cloves
  • scallions
  • flour
    2 tablespoons
  • 5-inch squares puff pastries
    5-inch squares puff pastries
  • thyme
    1/8 ounce
  • baby spinach
    2 ounces
    baby spinach
  • nonfat sour cream
    2 ounces
    nonfat sour cream
  • shredded Gruyère cheese
    2 ounces
    shredded Gruyère cheese
  • red endive
    red endive
  • baby arugula
    3 ounces
    baby arugula

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 375°F. In a small bowl, whisk 1 egg. Wipe mushrooms clean with a damp paper towel and thinly slice. Halve lemon. Using the flat side of a knife, gently crush garlic cloves. Rinse remaining produce. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. 

  2. Cut and Bake Pastry

    Cut and Bake Pastry

    Sprinkle flour onto a clean, dry surface, and add puff pastry in a single layer. Using a small knife, cut a circle out of the center of 2 squares, leaving a 1-inch border. Stack cut squares on remaining 2 whole squares, then transfer to baking sheet. Add circle cutouts alongside. Lightly brush tops of pastry with egg. Bake until puffed and golden brown, 10-15 minutes. Set aside to cool.

  3. Sauté Aromatics

    Sauté Aromatics

    While puff pastry bakes, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add crushed garlic and cook, stirring, until fragrant, about 1 minute. Stir in scallion whites and light greens until beginning to soften, 1 minute more.

  4. Cook Filling

    Cook Filling

    Add whole thyme sprigs and mushrooms to pan with aromatics, still over medium high. Cook, stirring occasionally, until mushrooms are golden, 8-10 minutes (skip to Step 5, but don't forget to come back!). Then, stir in spinach to wilt, 1-2 minutes more. Remove pan from heat, and remove and discard garlic and thyme. Season with ⅛ teaspoon salt and pepper. Stir in sour cream, Gruyère, and 1 squeeze lemon juice to combine.

  5. Make Dressing

    Make Dressing

    While mushrooms cook, in a large bowl, whisk together juice of ½ lemon, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Halve endive lengthwise, then cut core out in a wedge shape and discard. Thinly slice endive crosswise and add to bowl with dressing, along with arugula—hold off on tossing until ready to serve, so your salad doesn't turn soggy.

  6. Plate Vol-au-Vent

    Plate Vol-au-Vent

    Spoon mushroom, spinach, and Gruyère filling into wells of puff pastries. Transfer vols-au-vent to serving plates, garnish with scallion dark greens, and serve with circle cutouts as lids. Toss salad to coat with dressing and serve alongside. Cut remaining lemon into wedges for squeezing over, if desired. Enjoy!

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