Mushroom Puffs
Elevate your appetizer game with these irresistible Mushroom Puffs, a perfect blend of flaky puff pastry and rich, savory filling. Featuring sautéed button mushrooms infused with garlic, shallots, and fresh thyme, this recipe boasts a creamy, cheesy filling enhanced by cream cheese and Parmesan. The golden, egg-washed pastry envelopes the umami-packed mushroom mixture, creating a delightful contrast of textures. Ready in just 45 minutes, these handheld bites are an elegant option for parties, brunches, or indulgent snacking. Impress your guests with these easy-to-make, crowd-pleasing mushroom pastries that pair beautifully with a glass of wine or your favorite dip!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 250 grams Button mushrooms
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 2 cloves Garlic cloves
- 1 medium Shallot
- 1 teaspoon Fresh thyme leaves
- 100 grams Cream cheese
- 30 grams Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 large Egg
- 1 tablespoon Milk
- 1 tablespoon All-purpose flour (for dusting)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Finely dice the button mushrooms, garlic, and shallot.
Heat olive oil and butter in a skillet over medium heat. Add the diced shallot and garlic, cooking until softened and fragrant, about 2 minutes.
Add the diced mushrooms to the skillet. Stir in the thyme leaves, salt, and ground black pepper. Cook until the mushrooms release their moisture and it evaporates, about 8 minutes.
Stir in the cream cheese and grated Parmesan cheese until smooth. Remove the skillet from heat and let the filling cool completely.
Lightly dust your work surface with flour. Roll out the puff pastry sheets to ensure they're smooth and even. Cut each sheet into 6 equal squares.
Spoon a heaping tablespoon of the mushroom filling into the center of each square.
Fold each square diagonally to form a triangle. Press the edges with a fork to seal.
Whisk together the egg and milk to create an egg wash. Brush the surface of each puff with the egg wash for a golden finish.
Transfer the filled puffs to the prepared baking sheet. Bake in the preheated oven for 18–20 minutes, or until golden and puffed up.
Remove the mushroom puffs from the oven and let them cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 14.4 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 528 mg | 41% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1259 mg | 27% | |
*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.
