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Mushroom Cheese Puff Bites

Mushroom cheese puff bites feature a savory cremini mushroom and Gruyère filling tucked into flaky puff pastry. Baked in a mini muffin pan until puffed and golden brown, they make a warm, bite-sized appetizer.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling time 15 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp unsalted butter
  • 8 oz cremini mushrooms finely chopped
  • 1 shallot small; finely minced
  • 1 clove garlic minced
  • 0.5 tsp dried thyme
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 4 oz cream cheese softened
  • 0.5 cup Gruyère cheese shredded
For the pastry bites
  • 1 cooking spray nonstick; for the pan
  • 1 sheet (about 8 ounces) puff pastry frozen; thawed
  • 1 egg large
  • 1 tsp water

Equipment

  • 1 10-inch skillet
  • 1 24-cup mini muffin pan

Method
 

Make the filling
  1. Melt the butter in a 10-inch skillet over medium-high heat.
  2. Add the mushrooms and cook for 6 to 8 minutes, stirring often, until browned and their liquid has evaporated.
  3. Stir in the shallot, garlic, thyme, salt, and pepper, and cook for 1 minute.
  4. Remove the skillet from the heat.
  5. Stir in the cream cheese and Gruyère until combined.
  6. Transfer the filling to a bowl.
  7. Let the filling cool for 10 minutes.
Assemble and bake
  1. Preheat the oven to 400°F.
  2. Lightly coat a 24-cup mini muffin pan with nonstick cooking spray.
  3. Roll the puff pastry into a 12x8-inch rectangle.
  4. Cut the pastry into 24 2-inch squares.
  5. Press one square into each muffin cup.
  6. Divide the filling among the pastry cups.
  7. Beat the egg with the water.
  8. Brush the egg mixture over the exposed pastry edges.
  9. Bake for 15 to 18 minutes, until the pastry is puffed and golden brown.
  10. Cool the bites in the pan for 5 minutes before serving.

Notes

For the neatest bites, let the filling cool fully before assembling. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. Use gluten-free puff pastry for a gluten-free variation, if available.