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Preheat the oven to 180 degrees.
Slice up the mushrooms and red onion.
Using around 1tbsp of oil from the sun-dried tomatoes, begin to fry off your onions.
Once they begin to soften, add the mushrooms into the pan with a little additional oil if needs be.
Let the mushrooms cook down. Once reduced in size, browned and beginning to caramelise, add minced garlic.
Cook for a further minute and then add diced sun-dried tomatoes.
Give them mix before adding tomato paste, smoked paprika, mixed herbs, cayenne pepper and salt & pepper.
Cook for a further few minutes before adding creme fraiche, basil & spinach. You may need to add a little more water to get the consistency right. Once there, take the mushrooms off the heat.
Prep the puff pastry by cutting in to 8 squares – score the outline of each side with a sharp knife.
Layer the marry me mushrooms onto the pastry and egg wash each side.
Top with grated cheddar cheese & pop into the oven for 15-20 minutes or until golden brown.
Serve with a little dried parsley & cracked black pepper & enjoy!