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Preheat oven to 375℉. Line a baking sheet with parchment paper.
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Heat a skillet over medium/high heat. Add olive oil, onion, and garlic. Sauté for 5 minutes or until softened.
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Add mushrooms and sauté for an additional 10 minutes, until all liquid has been evaporated and mushrooms start getting golden around the edges.
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Stir in the marscapone cheese and two tablespoons of the parmesan until melted and creamy. Stir in the thyme and season with salt and pepper.
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Place thawed pastry dough on the parchment lined baking sheet and crimp the edges, folding them in slightly to create a small "crust".
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Evenly top with the mushroom mixture, and sprinkle with the remaining two tablespoons of parmesan.
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Bake for 30-35 minutes, or until the pastry is golden and puffy.
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Let cool for a few minutes before slicing.
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Sprinkle with extra parm and thyme and serve!