Portabella Mushroom Pastries
Indulge in the rich, savory flavors of these Portabella Mushroom Pastries, a decadent appetizer or snack that's equal parts elegant and comforting. Featuring earthy portabella mushrooms sautéed with garlic, shallots, and fragrant thyme, this recipe creates a luxurious filling blended with creamy cream cheese and sharp Parmesan. Encased in golden, flaky puff pastry, these hand-held delights are brushed with an egg wash for an irresistible sheen and crispy texture. Ready in under 45 minutes, these pastries are perfect for entertaining or elevating your weekday meals. Whether served warm or at room temperature, they’re guaranteed to impress mushroom lovers and pastry enthusiasts alike!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 small Shallot
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Fresh thyme
- 4 ounces Cream cheese
- 0.25 cup Parmesan cheese
- 1 package Puff pastry sheets
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wipe the portabella mushrooms clean with a damp paper towel, then dice them into small pieces.
Peel and finely chop the garlic and shallot.
Heat the olive oil in a large skillet over medium heat. Add the diced mushrooms, chopped garlic, and shallot. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are softened and any released liquid has evaporated.
Season the mixture with salt, black pepper, and fresh thyme. Remove the skillet from the heat and let the mixture cool slightly.
In a mixing bowl, combine the cream cheese and grated Parmesan cheese. Stir in the cooled mushroom mixture until well combined.
On a lightly floured surface, roll out the puff pastry sheets. Cut the puff pastry into 4-inch squares.
Place a tablespoon of the mushroom filling in the center of each square. Fold the pastry diagonally into a triangle and press the edges firmly with a fork to seal.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of each pastry with the egg wash for a golden finish.
Transfer the pastries to the prepared baking sheet, leaving at least 1 inch of space between them.
Bake in the preheated oven for 18–20 minutes, or until the pastries are puffed and golden brown.
Remove from the oven and allow the pastries to cool for a few minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 305 mg | 6% | |
*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.
