Mushroom Croustade Appetizers
Elevate your next gathering with these Mushroom Croustade Appetizers, a show-stopping blend of buttery puff pastry and creamy, savory mushroom filling. Perfectly crisp and golden, each bite-sized croustade is a masterful creation featuring finely chopped cremini mushrooms sautéed with shallots, garlic, and fresh thyme, then enriched with heavy cream and Parmesan cheese for a luscious, flavorful topping. These elegant appetizers are easy to prepare and baked to perfection, offering a melt-in-your-mouth texture and irresistible aroma. Garnished with a touch of fresh parsley, they're the ideal choice for parties, holiday gatherings, or an elevated snack. Ready in under an hour, these mushroom croustades are your go-to recipe for effortless sophistication and crowd-pleasing delight.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 2 tablespoons Unsalted butter
- 2 small, minced Shallots
- 2 cloves, minced Garlic cloves
- 10 ounces, finely chopped Cremini or button mushrooms
- 1 teaspoon, finely chopped Fresh thyme
- 2 tablespoons Heavy cream
- 1 tablespoon Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large, beaten (for egg wash) Egg
- 1 tablespoon, minced (for garnish) Fresh parsley
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the puff pastry sheets according to package instructions if frozen. Lightly flour a clean surface and roll out the puff pastry sheets. Cut each sheet into 12 squares, approximately 2.5 inches by 2.5 inches, and place them onto the prepared baking sheet.
In a large skillet, melt the butter over medium heat. Add the minced shallots and cook for 2–3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Stir in the finely chopped mushrooms, fresh thyme, salt, and black pepper. Continue to cook for 5–7 minutes or until the mushrooms have released most of their moisture and the mixture is dry.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook for 1–2 minutes until the mixture is creamy and thickened. Remove the skillet from the heat and let the filling cool slightly.
Using a fork or your fingers, gently press the centers of each puff pastry square to create a small indentation. Spoon about 1 teaspoon of the mushroom mixture into the center of each square.
Brush the edges of the puff pastry squares with the beaten egg to help them brown beautifully during baking.
Bake the croustades in the preheated oven for 15–20 minutes or until the pastry is golden and puffed.
Remove the tray from the oven and let the croustades cool slightly on a wire rack. Garnish each croustade with a sprinkle of fresh parsley before serving.
Serve warm or at room temperature as an elegant appetizer.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 316 mg | 106% | |
| Sodium | 1854 mg | 81% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.2 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
