Mushroom Cheese Puff Bites
These elegant Mushroom Cheese Puff Bites combine earthy sautéed mushrooms with creamy cheese inside flaky puff pastry. Perfect for holiday entertaining, these sophisticated bite-sized treats deliver impressive flavor with minimal effort.
Equipment
- Baking Sheets
- Parchment Paper
- Large Skillet
- Mixing Bowls
- Pastry Brush
Ingredients
For the mushroom filling
- 1 pound mixed mushrooms (cremini, shiitake, oyster) finely chopped
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons dry sherry or white wine optional
- salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped
For the cheese mixture
- 6 ounces brie cheese rind removed and cubed
- 4 ounces cream cheese softened
- 1/4 cup Parmesan cheese grated
- 1 tablespoon fresh chives minced
For assembly
- 2 sheets puff pastry thawed according to package directions
- 1 egg beaten (for egg wash)
- flaky sea salt for garnish (optional)
Instructions
- Clean mushrooms with a damp paper towel and chop finely into 1/4-inch pieces. Heat butter in a large skillet over medium-high heat until foaming.
- Add mushrooms to the skillet and cook, stirring occasionally, until they've released their moisture and it has evaporated, about 8-10 minutes. They should be golden brown.
- Add minced garlic and thyme leaves to the mushrooms, stirring constantly for about 30 seconds until fragrant.
- If using sherry or white wine, add it now and scrape up any browned bits. Cook until liquid has almost completely evaporated, about 1-2 minutes.
- Season with salt and pepper, then remove from heat and stir in the fresh parsley. Transfer to a plate to cool completely.
- In a medium bowl, combine the brie, cream cheese, Parmesan, and chives. Mix until well combined but still textured.
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, unfold the thawed puff pastry sheets. Cut each sheet into 16 equal squares for a total of 32 squares.
- Place half of the squares on your prepared baking sheets, spacing them about 1 inch apart.
- Place about 1 teaspoon of the cheese mixture in the center of each square, then top with about 1 teaspoon of the mushroom mixture. Avoid overfilling.
- Brush the edges of each filled square lightly with beaten egg. Place the remaining pastry squares on top and use a fork to press and seal the edges.
- Brush the tops with more egg wash and prick each pastry once with a fork to allow steam to escape during baking.
- Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown. Rotate the baking sheets halfway through baking.
- Once done, sprinkle with flaky sea salt if desired, and let cool on the baking sheets for 5 minutes before transferring to a serving platter.
Notes
- The mushroom mixture can be made up to 2 days ahead and stored in the refrigerator.
- For make-ahead preparation, assemble unbaked puff bites and freeze for up to 1 month. Bake frozen bites at 375°F for 22-25 minutes.
- Store baked puff bites in the refrigerator for up to 3 days and reheat in a 350°F oven for 5-7 minutes to restore crispness.
- For a lighter version, use reduced-fat cream cheese or add chopped spinach to the mushroom mixture.
- For make-ahead preparation, assemble unbaked puff bites and freeze for up to 1 month. Bake frozen bites at 375°F for 22-25 minutes.
- Store baked puff bites in the refrigerator for up to 3 days and reheat in a 350°F oven for 5-7 minutes to restore crispness.
- For a lighter version, use reduced-fat cream cheese or add chopped spinach to the mushroom mixture.
Nutrition
Calories: 185kcalCarbohydrates: 12gProtein: 5gFat: 13gSaturated Fat: 7gSodium: 210mgFiber: 1g
Tried this recipe?Let us know how it was!