Mushroom Puffs

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These mushroom puffs are buttery bites of flaky puff pastry with a cheesy mushroom filling flavored with garlic, onion, and fresh thyme. Perfect for your next appetizer party or game day entertaining.

Prep Time10

Cook Time40

Total Time50

Course: Appetizers

Cuisine: American

Servings: pieces

Author: Erika Pitera

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

You can use either refrigerated puff pastry or frozen puff pastry for this recipe. Just be sure it's thawed fully overnight in the refrigerator if you use frozen.

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.

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