Remove the stalks from the Portobello mushrooms and season the caps with salt and pepper. Grill the seasoned Portobello mushrooms on both sides until mushrooms are cooked. Chop the mushroom stalks together with the remaining mushrooms and cook with a tablespoon of olive oil, garlic and chopped shallot in a pan. Stir in the spinach leaves and the walnuts and mix until the spinach has wilted. Next, slice the cheeslets in half and put aside. Take the puff pastry and cut into 8 disks, 10 centimeters in diameter. Put a slice of cheese on top of 4 bases. Divide the Mushrooms, walnut filling on top. Cover with the grilled Portobello mushrooms. Take the remaining disks and cover the mushroom filling. Secure the edges of the pastry together with a fork and brush the top with a little egg wash. Place on a greased baking sheet and bake in a hot oven for 30 minutes. Serve immediately with side salad.

Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Gozo