By Lenstwe Bhengu
1 sheet frozen puff pastry, thawed (takes about 45 minutes)
2 T. olive oil
8 oz. fresh mushrooms (wild, shiitake, button) thinly sliced
3/4 c. grated Pecorino Romano cheese
2 T. fresh chives, chopped
2 lemon cheeks
Preheat oven to 160. Roll puff pastry out and cut into 4 equal squares. Score each square, leaving an equal borders and pierce the dough inside the border using a fork. Refrigerate for 10 minutes. Bake until golden, turning sheet halfway through. About 10-12 minutes.
Meanwhile in medium-high skillet heat oil. Add mushrooms. Season with pepper. Cook until tender 6-8 minutes season with salt and squeeze lemon juice.
Sprinkle 1/2 c. of the cheese evenly over the center of the 4 squares. Top with mushrooms and remaining cheese. Return to oven until lightly browned. Sprinkle with chives to serve.