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These easy and delicious mushroom puffs are the perfect party appetizer – a savory and cheesy mushroom filling pillowed inside a single bite of buttery, flaky puff pastry.
This recipe is a reinvention of two similar mushroom appetizer recipes that were on the blog for years. One included goat cheese, and the other used Muenster. Here we’ve simplified the prep of the mushroom mixture and switched to fontina cheese for a creamier bite. This version is also easier to pair with beverages. Serve with Champagne or other sparklings, unoaked Chardonnay, or a lighter red like Pinot Noir.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable 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.
Overview
How to Make Puff Pastry with Mushroom Filling
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable 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 Easy 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 the Fried Ravioli with Marinara Dipping Sauce is 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.
