Food & Drink

Cheesy Mushroom Puff Pastry Bites.

Summer. The time of year to celebrate togetherness, good times, and quite notably, appetizers. Gather your friends for a backyard party and pop a Cheesy Mushroom Puff Pastry Bite into your mouth, and let’s hang!

The warm weather is prime season for dips, chips, and all sorts of cute little morsels made to be munched in a single chomp. I love having friends over in the backyard on a warm night for some good eats and cold beers! Whether you’re hosting a soiree or a cottage weekend, feeding surprise guests, or jumping from party to party in your cut offs and flip-flops, the appetizer spread is a critical component of any gathering. My go-to easy appetizer this summer: puff pastry anything.

mushroom 2

I’ve been smitten with puff pastry as the ideal vehicle for all manners of tasty toppings for years. Flakey, buttery, and universally appealing, puff pastry is effortless and irresistible. While I love using a baby biscuit cutter to stamp my puff pastry sheets into perfect little bite-sized rounds, feel free to use any size you like.

Don’t have a round cutter? Slice the puff pastry into squares instead.  Cheesy mushroom puff pastry bites are scrumptious in any shape. I promise you this.

mushroom 3

For today’s cheesy mushroom puff pastry bites, I added a small dollop of zippy whole grain mustard to each puff pastry round, then sprinkled on a combo of sweet caramelized onions, garlicky mushrooms, fresh thyme, and gooey Gruyere cheese.

In the oven, the cheese melts, the caramelized onions crisp slightly, and the pastry becomes puffed and golden. The bites are light, earthy, and addictive.

mushroom 4

Now, go bake some cheesy mushroom puff pastry bites. You can thank my later.

mushroom 1

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What you will need:

2 tablespoons of extra virgin olive oil

1 large yellow onion – thinly sliced

1/2 teaspoon of kosher salt

16oz of baby bella mushrooms – sliced

1/2 teaspoon of minced garlic

2 teaspoons of finely chopped fresh thyme leaves (or about 1/2 a teaspoon dried)

1/4 teaspoon of ground black pepper

1/2 cup of shredded Swiss, Gruyere or a similar cheese (about 1 1/2oz)

2 10inch square sheets of frozen puff pastry – thawed

1 egg – beaten

3 tablespoons of whole grain mustard

Chopped fresh parsley for garnish

Here is what you will need to do:

Place oven racks in the upper and lower thirds of your oven and preheat to 400F.

Line two large baking sheets with parchment paper of silicone baking mats.

In a large skillet over medium low heat, heat 1 tablespoon of olive oil and add onions and salt. Saute the onions until beginning to brown and then reduce heat to low and continue to let cook while stirring occasionally. After about 25 minutes, they should be a deeply golden color and caramelized. Remove and set aside in a large bowl.

♥ Using the same skillet, hear the remaining tablespoon of olive oil over medium low heat again and saute the mushrooms until tender, about 5 minutes. Add the garlic, thyme, and black pepper and saute for an additional minute. Place in the same bowl as the onions and stir in the cheese.

On a lightly flowered surface, roll out the puff pastry into an even 10.5 inch square. With a 2 inch round cookie or biscuit cutter, cut the pastry into rounds (if you don’t have a cutter, cut them int squares instead). You should have about 5 rows of 5 rounds (25 total rounds per sheet).

Transfer the cut puff pastry to a prepared baking sheet and brush lightly with the beaten egg. Prick each round with a fork to allow for air to flow and escape, then top each round with 1/4 teaspoon of whole grain mustard and then a tablespoon of the onion-mushroom filling. Repeat with the second pastry sheet.

Bake for about 25 minutes, until the pastry is golden and crisp. (TIP: rotate the pans 180 degrees and switching the positions of the baking sheets to upper and lower racks halfway)

Let the bites cool for 5 minutes before serving them. Garnish with fresh parsley and serve warm or at room temperature.


To make this recipe ahead of time, bake and place in an airtight container with layers of parchment paper between and freeze for up to 2 weeks. To serve, reheat directly from frozen at 400F for 5 minutes or until hot all the way.

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