Clean and chop the mushrooms, then place them in a pan. Once the water released from the mushrooms evaporates, add the olive oil and let them brown.
Turn off the heat. Add chopped fresh parsley, season with salt and pepper, mix well, and let the mixture cool.
Unroll the puff pastry onto a baking sheet. Lightly score the edges with a knife to allow them to puff up nicely.
Grate the mozzarella cheese and spread most of it evenly over the center of the puff pastry, staying within the scored borders.
Arrange the red onion slices over the cheese, followed by the mushroom and parsley mixture. Sprinkle the remaining mozzarella on top.
Mix the egg yolk with the milk and brush this mixture onto the scored edges of the puff pastry.
Bake in a preheated oven at 180°C (350°F) with fan for 25 to 30 minutes, until the pastry is golden brown and the cheese is melted.
Cook it hands-free.
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