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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.
Notes From the MGC Kitchen
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
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- 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.
How to Make Puff Pastry with Mushroom Filling
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
PREHEAT AND PREP THE MUFFIN TIN: Preheat the oven to 400°F and spray a mini muffin tin with nonstick spray.
SAUTÉ THE ONION AND GARLIC: Heat olive oil over medium-high heat, and sauté the onion until translucent and then the garlic until fragrant.
COOK THE MUSHROOMS: Add about half of the mushrooms, season with salt and pepper, and cook until they’ve released some liquid. Repeat with the other half of the mushrooms, until all the liquid has cooked off and the mushrooms are nicely browned.
FINISH THE MUSHROOM MIXTURE: Stir in the white wine and thyme and cook until the wine has evaporated, then taste and adjust the seasoning as needed.
PREPARE THE PUFF PASTRY: Unroll the puff pastry sheet and cut it into 24 squares, pressing one into each cup of the mini muffin tin. Prick the bottom of each with a fork.
FILL AND BAKE THE MUSHROOM PUFFS: Spoon a bit of the mushroom filling into each puff pastry square and pinch together the corners to make a little bundle. Bake until golden brown, turning the pan once about halfway through.
COOL AND SERVE: Cool the puffs in the muffin tin for a few minutes on a wire rack before removing them. Serve warm.
Tips for Working with Puff Pastry
Puff pastry dough is somewhat delicate and requires gentle handling. Here are some tips for working with puff pastry:
- Keep it cold and work on a cold surface so the butter in the dough doesn’t warm up.
- Cut it with a sharp knife to make clean cuts and prevent the layers from sticking.
- Prick the pastry with a fork to prevent it from puffing up too much in the middle.
- Don’t overfill the pastry to avoid sogginess.
Frequently Asked Questions About Mushroom Puffs
Sure, just follow the baking instructions on the crescent roll dough packaging, as it generally bakes at a lower temperature and for a little less time than puff pastry. The texture of puff pastry is somewhat lighter and flakier, while crescent roll dough is a little more tender and chewy. Both are good options for these mushroom stuffed puff pastry appetizers.
Absolutely, just thaw it in the refrigerator overnight for the best results.
Yes, bake them as usual and allow them to cool completely before flash freezing them. 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.
Yes, you can reheat the mushroom puffs in a 375°F oven. Do not microwave. Arrange the puffs on a baking sheet and bake for about 10 minutes, until heated through.
More Easy Appetizers
- Cranberry Brie Bites with Jalapeño (tart, spicy, creamy and delicious)
- Stuffed Mushrooms Italian-Style (perfect for parties)
- Fried Ravioli with Marinara Dipping Sauce (a real 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
