An Easy Alternative to Stuffed Mushrooms
- Servings: 24 pieces
- Total Time: 50 minutes
- Effort Level: Simple
These easy and delicious mushroom puffs are the perfect party appetizer – a savory, cheesy mushroom filling tucked inside a single bite of buttery, flaky puff pastry.
This recipe is a reinvention of two similar mushroom appetizers that were on the blog for years, one made with goat cheese and the other with Muenster. Here we’ve simplified the mushroom mixture and switched to fontina for a creamier bite. Shaped into neat, one-bite portions, they’re also a nice alternative to stuffed mushrooms because they are easy to hold, uniformly sized, and simple to serve at parties or pass around to guests.
Key Ingredients
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Puff pastry – We have worked with frozen puff pastry sheets on many occasions, but for these mushroom puff pastry appetizers, we tried a refrigerated pre-rolled dough called Jus-Roll. It was extremely easy to work with (see the tips below for handling puff pastry), and not having to thaw it in advance saved us a little prep time.
- Mushrooms – We used white button mushrooms (stems removed), but you could also substitute cremini (baby bella) mushrooms.
- Fontina – We wanted a mellow cheese that would melt nicely for our mushroom filling, and fontina is a great choice. You could also try Muenster, Gruyère, or Provolone.
A Quick Look at Preparation
How to Make Puff Pastry with Mushroom Filling
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
Start by softening onion and garlic in a bit of olive oil. Cook the mushrooms in two batches, seasoning them each time, until they’ve released their moisture and turned golden. Add white wine and thyme, letting the wine cook off completely. Once the mixture has cooled, stir in grated fontina.
While the filling cools, cut your puff pastry into squares and press them into a mini muffin tin, pricking the bottoms with a fork. Fill each one with the mushroom mixture and pinch the corners to form little bundles. Bake until golden and puffed, then let them cool slightly before serving.
More Baked Appetizer Recipes
Need more appetizer ideas? Try our Cranberry Brie Bites with Jalapeño for a tart, creamy, and spicy bite. Our Stuffed Mushrooms Italian-Style are always a party favorite, and our Spinach Pinwheels with Fontina Cheese are a guaranteed crowd-pleaser.
Mushroom Puffs
Ingredients
- 1 puff pastry sheet, see notes
- 12 ounces white button mushrooms, finely chopped
- 2 tablespoons extra virgin olive oil
- 3/4 cup onion, finely chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 1/4 cup dry white wine
- 1 tablespoon finely chopped fresh thyme leaves, stripped from the stems
- 1/2 cup grated fontina cheese
Instructions
- Preheat the oven to 400°F and spray a mini muffin tin with nonstick spray.
- Heat the olive oil in a frying pan over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook 1 minute longer.
- Add about half of the mushrooms, season to taste with salt and pepper, and cook until they've released some liquid, about 3 minutes. Add the rest of the mushrooms, and season again. Cook until all the liquid has cooked off and the mushrooms are nicely browned, 8 to 10 minutes.
- Stir in the white wine and thyme and cook until the wine has evaporated, another 3 to 4 minutes. Taste and adjust seasoning if needed.
- Transfer the mushroom mixture to a mixing bowl and cool for at least 10 minutes. Stir in the grated fontina and set aside.
- While the mushroom mixture cools, unroll the puff pastry sheet and cut into 24 squares. Press each square into the muffin tin and prick the bottom of each with a fork.
- Spoon a portion of the mushroom mixture into each puff pastry square and pinch together the four corners to make a little bundle.
- Bake until golden brown, about 20 minutes, turning the pan after 10 minutes for even browning. Cool slightly on a wire rack and serve warm.
Notes
Storage Tips
To freeze the mushroom puffs, bake them as usual and allow them to cool completely. Place each cooled puff on a baking sheet (making sure they don’t touch) and freeze for a few hours. Then move them to a freezer bag, squeezing as much air out as possible. They’ll keep in the freezer for up to 2 to 3 months. To reheat, arrange the puffs on a baking sheet and bake for about 10 minutes at 375°F, until heated through. Do not microwave.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
