Mushroom Puff Pastry Bites
Vegetarian mushroom puff pastry bites with Gruyere and mustard are an easy, crowd-pleasing appetizer perfect for parties and holidays.
Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 25 minutes
Servings: 50 bites
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1 large yellow onion thinly sliced
- ½ teaspoon kosher salt
- 16 ounces baby bella mushrooms sliced
- ½ teaspoon minced garlic
- 2 teaspoons finely chopped fresh thyme leaves or 1/2 teaspoon dried
- ¼ teaspoon ground black pepper
- ½ cup shredded Gruyere Swiss, 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
Instructions
- Place racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
- 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 them 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 for 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 to limit waste). 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 for 5 minutes. Garnish with fresh parsley and serve warm or at room temperature.
Notes
- TO STORE: Puff pastry bites may be kept refrigerated for up to two days in an airtight container.
- TO REHEAT: To warm and crisp up chilled mushroom puff pastry bites, bake in a 400 degree F oven for 3-5 minutes until heated through.
- TO MAKE AHEAD: Fully bake the mushroom puff pastry bites, as directed, then place them 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. When ready to bake, top the puff pastry and finish the recipe as directed.
Nutrition
Serving: 1(of 50)Calories: 69kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 5mgPotassium: 54mgFiber: 1gSugar: 1gVitamin A: 22IUVitamin C: 1mgCalcium: 18mgIron: 1mg
