Cheesy Mushroom Puff Pastry Bites
‘Tis the time of year to celebrate togetherness, good cheer, and quite notably, appetizers. Pop a Cheesy Mushroom Puff Pastry Bite into your mouth, and let’s rejoice!
The holidays are prime season for dips, chips, and all sorts of cute little morsels made to be munched in a single chomp. Whether you’re hosting a soiree, feeding surprise guests, or drifting from party to party in your light-up snowman sweater, the appetizer spread is a critical component of any holiday event. My go-to easy appetizer: puff pastry anything.
Every since making these Cranberry Baked Brie Puff Pastry Bites, I’ve been smitten with puff pastry as the ideal vehicle for all manners of tasty toppings. Flakey, buttery, and universally appealing, frozen puff pastry is effortless and irresistible. While I love using a baby biscuit cutter to stamp my puff pastry sheets into bite-sized rounds, feel free to use any size you like.
Don’t have a round cutter? Slice the puff pastry into squares instead. Cheesy Mushroom Puff Pastry Bites are scrumptious in any shape.
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Puff pastry can be used to make stuffed pockets of joy (à la the aforementioned Cranberry Baked Brie Bites), but an even quicker, easier option is to treat the puff pastry like a mini-pizza crust and smother it in tasty toppings.
For today’s Cheesy Mushroom Puff Pastry Bites, I added a small dollop of zippy whole grain mustard to each puff pastry round, then sprinkled on a delectable combo of sweet caramelized onions, garlicky mushrooms, fresh thyme, and gooey Gruyere cheese.
In the oven, the cheese melts, the caramelized onions crisp slightly, and the pastry becomes puffed and golden. The bites are light, earthy, and addictive.
In addition to being a special time to gather with the people we love and nibble all things cheese and puff pastry, the holidays are also an important time to give back, which is why I’m so excited to be teaming up with the American Dairy Association Mideast to support the Great American Milk Drive (GAMD), a campaign focused on providing milk to families who need it most.
For every “like,” share or comment my Cheesy Mushroom Puff Pastry Bites recipe receives on the ADA Mideast Facebook page from Giving Tuesday (that’s today! December 2nd) through December 12th, the ADA Mideast will donate $1 to the GAMD, and then the country’s dairy farmers and milk companies will match the total donation, doubling the amount! With just a few clicks of your mouse, you can help give the gift of milk, a nutrient-rich drink rarely stocked in food pantries.
To help raise additional funds, I’m also joining the ADA Mideast for a Twitter party tomorrow December 3rd from 9 to 10 p.m. EST, and you can too! The hashtag will be #GiveGallons, and for everyone who attends and uses #GiveGallons, another $1 will be donated to the GAMD. Doing good has never been so simple or so fun.
If you’ve read my FAQ page, you’ve spied this gem of a photo of me getting personal with Linda the cow (yes, that is really her name). It was snapped on the Ohio Dairy Adventure trip I took with the ADA last fall, and I’m so happy that the opportunity made it possible for me to participate in fantastic causes like the Great American Milk Drive. I hope you’ll join us too!
Now, go bake some Cheesy Mushroom Puff Pastry Bites. Linda the cow approves.
Cheesy Mushroom Puff Pastry Bites
An easy and irresistible puff pastry appetizer! Bite-sized rounds of flakey puff pastry topped with caramelized onions, sautéed mushrooms, and melted cheese.
Yield: 50 bites
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour 25 minutes
Ingredients:
- 2 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, thinly sliced
- 1/2 teaspoon kosher salt
- 16 ounces baby bella mushrooms, sliced
- 1/2 teaspoon minced garlic
- 2 teaspoons finely chopped fresh thyme leaves (or 1/2 teaspoon dried)
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded Swiss, Gruyere, or similar cheese (about 1 1/2 ounces)
- 2, 10-inch square sheets frozen puff pastry, thawed
- 1 egg, beaten
- 3 tablespoons whole grain mustard
- Chopped fresh parsley, for garnish
Directions:
- Place racks in the upper and lower thirds of your oven and preheat oven to 400 degrees F. Line two large baking sheets with silicone baking mats or parchment paper. Set side.
- In a large skillet over medium low heat, heat 1 tablespoon olive oil and add the onions and salt. Sauté the onions until beginning to brown, then reduce heat to low and continue to cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes total. Remove the onions to a large bowl and set aside.
- In the same skillet, heat the remaining tablespoon olive oil over medium low and sauté the mushrooms until tender, about 5 minutes. Add garlic, thyme, and black pepper and sauté 1 additional minute. Place in the bowl with the onions. Stir in the cheese.
- On a lightly floured work surface, roll out the puff pastry into an even 10.5-inch square. With a 2-inch round cookie or biscuit cutter, cut the pastry into rounds (alternatively, you can slice the puff pastry into squares). You should have approximately 5 rows of 5 rounds (25 total rounds per sheet). Transfer the cut puff pastry to a prepared baking sheet, then brush lightly with the beaten egg. Prick each round with a fork to allow air to escape, then top each round with a scant 1/4 teaspoon of the whole grain mustard, then 1 tablespoon of the mushroom and onion filling. Repeat with the second pastry sheet.
- Bake for 25 minutes, until the pastry is golden and crisp, rotating the pans 180 degrees and switching the positions of the baking sheets on the upper and lower racks halfway through. Let bites cool 5 minutes. Garnish with fresh parsley and serve warm or at room temperature.
To make this recipe ahead: Fully bake the Cheesy Mushroom Puff Pastry Bites, place in an airtight container separating any layers with parchment or wax paper, and freeze for up to two weeks. To serve, reheat directly from frozen in a 400 degree F oven for 5 minutes, or until hot. Alternatively, the mushroom onion topping can be prepped and refrigerated 2 days in advance. Top the cut puff pastry just before baking.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
Be sure to check out these other fantastic #GiveGallons holiday recipes:
- Monte Cristo Lasagna from Climbing Grier Mountain
- Eggnog Latte from Shugary Sweets
- Gingerbread Steamer from In Katrina’s Kitchen
- Hot Bruschetta Dip from Lemons for Lulu
- Slow Cooker Reuben Dip from Garnish with Lemon
- Chicken and Mushroom Casserole with Crispy Panko Topping from The Lemon Bowl
- Cheese Platter 101 from Eat2Gather
- Skinny Chocolate Peppermint Mousse from Dessert for Two
- Hot Chocolate Cheesecake Dip from Inside BruCrew Life
- Coconut Pistachio Crepe Cake from Food Faith Fitness
- Sausage Cheese Breakfast Casserole from Love Grows Wild
I created this post and recipe in partnership with the American Dairy Association Mideast as part of its #GiveGallons holiday recipe exchange. As always, all opinions are my own, and thank you for supporting the organizations that make it possible for me to continue to provide quality content to you!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
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These look party perfect! Can’t wait to share them with friends.
Hello my new favorite holiday appetizer. These look so delish!
I put out puff pastry topped with olive tapenade at my last party and it was a huuuuuge hit. I feel like breaking out the puff pastry makes everything think you’re fancy :) Mushrooms + puff pastry sounds like a winner!
Puff pastry, mushrooms AND cheese? Linda the cow AND I majorly approve girl! Pinned!
Oh this sounds so fantastic!! My hubby hates mushrooms, so more for me!
I could gobble up a dozen of these alone.
I could eat an entire plate of mushroom phyllo puffs with no shame ;)
You’re a puff pastry magician! I’m coming over.
Puff pastry, cheese, mushrooms, and caramelized onions are four of my favorite things! These little bites look amazing! I have to try them for my next party!
These bites sound perfect! I am a mushroom fanatic!!!
These are entertaining perfection!
I’m super jealous that you got to pet a cow. I’ll be coming to your house for the holidays. Dang, these look good. Pinned!
These are insanely elegant! I love these for holiday get-togethers and they’d be perfect for my Christmas Eve feast. Duuuude!
I could eat 47 of these bites! And yay for milking cows. Such a fun adventure! xoxo
Perfection! I can’t wait to give these a try.
Thanks so much Jen! Hope you love ’em :)
Bite sized anything is the perfect treat to bring to a party! I’ve been brainstorming a lot about that for NYE! Love your take on this :)
These would be perfect for NYE! Thanks Jennifer.
This looks delicious!
Love it when you play with puff pastry, Erin! These looks absolutely perfect. I can’t imagine a better appetizer!
These look out of this world! Love the mushrooms!
You have the best collection of puff pastry appetizers!
Awww man! I now feel the need to rush out and get a light-up snowman sweater so that I can casually drift among the parties with it on as I enjoy these! haha. But no, seriously, I’m in love!
Can we wear matching sweaters please Angie? :) Thanks!
LOVEEEEEEEEEE all these pictures!!!!!! These are the PERFECT appetizer. Puff pastry for the win again!!
You had me at puff pastry, ha ha! Love these Erin, although I think I’d have trouble not eating half the batch on the way to whatever holiday event they were destined for ;)
Denise, I’ve doubled recipes before, for that very reason!!
I love these, perfect party food!
What do I NOT love about this? Nothing. It is perfection. Love you photos, the easy peasy recipe, and that you are supporting such a great cause. I am clicking through to help out.
Thank you so so much Katie, both for your kind words, and for clicking through to help donate to families in need. You are the best!
This looks so delicious! Two questions: I found this recipe by pinning it from your original pin on Pinterest. I hope this contributes to the sharing of the post. Secondly, I have never worked with puff pastry dough before but does it really get that puffy from that flat of dough? If so, that’s awesome! I can’t wait to try this recipe. Thanks for sharing!
Hi Shay! First of all, thank you so much for sharing this recipe on Pinterest! That really means a lot :-) Also, puff pastry really is that flat, and yes it really does puff up that much. The trick is to keep it as cold as possible. When the butter in the dough stays cold, it expands much better when it hits the hot oven, which is the secret to all flaky baked goods. It’s one of the many reasons why I love it so much, and I hope you do too!
Now I want to puff pastry everything :-) Those are the best little appetizers ever…and since my kids won’t touch the mushrooms with a ten foot pole…I get the whole batch!
If these don’t get in my mouth soon I might scream. They look so good…pretty enough for a party but tasty enough for any time!
You have totally stolen my heart with this awesome appetizer, Erin! Love puff pasty, love mushrooms, and love Gruyere… such a winner! Pinned!
I wish this had been posted on AOL during the time $1 dollar would be donated, but unfortunately 12/21/14 was a tad bit later than 12/12/14. Love the Cheesy puff pastry mushrooms idea. I am looking forward to making them.
Thanks so much Chris! I hope that you love them too.
I made these for Thanksgiving 2015, which goes to show … This appetizer is a timeless hit. It was delicious, and everything you promised. The combinations of flavored garnish it a perfect five stars. I’ll be making this again, and again, and again. Although… What can I do with all the odd shaped scraps?? Hmmm. Maybe some butter, sugar and cinnamon…
Giselle, I am so happy to hear how much you enjoyed this!! For the scraps, cinnamon and sugar sounds perfect. You could also sprinkle them with a bit of extra cheese for a more savory twist. Another alternative is to avoid scraps all together by cutting the dough into squares with a knife so that you use 100% of it, instead of cutting out the circles (though personally, I’m a sucker for how cute they the round ones look!)
Hello,
Love this recipe! I’ve worked with puff pastry only once before and it really got puffy. Is there a trick to keeping it on the smaller side of puffy like your pictures above? Thank you!
Hi Kelly! It might just be a difference in brands (I usually get my puff pastry from Trader Joe’s). Definitely be sure to prick a small hole as described in the directions too. I hope you enjoy them!
Hi ! We put up a list of the TOP 100 best Christmas recipes for 2015. Your recipe was also included on this list. Go check it out at: http://ohmydish.com/100-best-christmas-recipes-2015/ Greetings, Veronique and Marco from ohmydish.com
Can we make it eggless ??
Hi again Mahak! I spoke too soon. I think you could try brushing the pastry with cream instead of the beaten egg. It would be an experiment, but if you really want to try the recipe, I *think* it would work. I hope that helps!
I know this is an older post and I hope u can answer this before tomorrow’s New Year’s get together!
I only have Sharp, Mozzarella, Provolone and Parmesan cheese here! Will one of those work??
Becky, you can really use any cheese you like! I think sharp cheddar would be great (it melts nicely). Otherwise I’d do provolone with a bit of extra Parm (those 2 are a great combo). Mozz doesn’t have as much flavor, so the others would be my top picks. I hope you enjoy them!