1 small flat of baby Portabella mushrooms (about 8-10 mushrooms)
1 cup chopped flat leaf Italian parsley
½ cup chopped spring onions
Nature’s Seasoning to taste
1-12. ounce container goat cheese
1 cup shredded mozzarella cheese
2 tablespoons butter melted into pan- combined with 2 teaspoon olive oil
1 egg (for an egg wash) beaten and combined with 1 tablespoon cool water
**Heat pan and sauté the herbs and mushrooms together in butter and olive oil until tender, and there is a light sauce on the bottom of the pan. Set aside to cool, and then drain.
Roll out puff pastry dough, using one sheet for approximately 12 puff pastries, cut into equal squares on a floured surface.
Place 1 teaspoon of cooled herb mixture, in the center of each square. Top with a pinch of goat cheese, and shredded mozzarella. Pinch edges of puff pastry together and bring all four sides into the center so each side is touching. Brush lightly with egg wash. Bake at 400F for approximately 8 minutes, or until golden brown.