Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out the thawed puff pastry on a lightly floured surface until 1/8 inch thick, cut into 3-4 inch squares or circles, and place them on the baking sheet.

In a skillet over medium heat, warm the olive oil for about 1 minute, then add shallots and sauté until translucent (3-4 minutes). Add minced garlic and finely chopped mushrooms, cooking for an additional 5-7 minutes. Season with salt and pepper, then set aside to cool.

In a mixing bowl, combine the sautéed mixture with softened goat cheese and chopped herbs, using a fork to mix until well blended.

Spoon a generous portion of the filling into each pastry square, leaving a border around the edges. Prick the base with a fork to prevent excessive puffing.

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

Cool on the baking sheet for about 5 minutes before serving warm or at room temperature.