Preheat your oven to 400°F (200°C).

Roll out thawed puff pastry on a floured surface and cut into 3-4 inch circles or squares. Place on a parchment-lined baking sheet.

Heat olive oil over medium heat in a non-stick skillet. Sauté shallots until translucent, about 3-4 minutes. Add garlic and cook for an additional minute, then add mushrooms and sauté for 5-7 minutes until golden brown. Season with salt and pepper.

In a medium bowl, mix the sautéed mushroom mixture with goat cheese and chopped herbs until creamy and well-blended.

Spoon the creamy filling into the center of each puff pastry piece and prick the bases with a fork.

Bake in the preheated oven for 15-20 minutes until golden brown and puffed.

Allow to cool for a few minutes before serving warm or at room temperature.