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Mushroom Cheese Puff Bites

Mushroom cheese puff bites bake flaky puff pastry around a savory cremini mushroom, cream cheese, and Gruyère filling. A quick stovetop filling and golden bake make them easy to serve warm as an appetizer.
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Prep Time 20 minutes
Cook Time 30 minutes
cooling time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Mushroom filling
  • 1 tbsp butter unsalted
  • 8 oz cremini mushrooms finely chopped
  • 1 shallot small, finely chopped
  • 1 tsp thyme leaves fresh
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper
  • 1 cloves garlic minced
  • 2 oz cream cheese softened
  • 0.5 cup Gruyère cheese shredded
Pastry
  • 1 puff pastry sheet, frozen (from a 17.3-ounce package), thawed
  • 1 egg large
  • 1 tsp water

Equipment

  • 1 12-inch skillet
  • 1 12-cup standard muffin pan

Method
 

Make the mushroom filling
  1. Melt the butter in a 12-inch skillet over medium heat, then add the mushrooms, shallot, thyme, salt, and pepper. Cook for 8–10 minutes, stirring often, until the mushrooms release their liquid and the pan is dry.
  2. Stir in the garlic and cook for 30 seconds, then remove the skillet from the heat.
  3. Stir in the cream cheese until smooth, then fold in the Gruyère.
  4. Spread the filling on a plate to cool for 10 minutes.
Assemble and bake
  1. Heat the oven to 400°F and grease a 12-cup standard muffin pan.
  2. Unfold the puff pastry on a lightly floured surface and cut it into 12 pieces.
  3. Press one pastry piece into each muffin cup, leaving the corners extending above the rims.
  4. Spoon about 1 1/2 tablespoons of filling into each cup.
  5. Beat the egg with the water and brush the exposed pastry edges.
  6. Bake for 18–22 minutes, until the pastry is puffed and golden brown.
  7. Cool the bites in the pan for 5 minutes, then carefully lift them out and serve warm.

Notes

For the best texture, cool the filling before adding it to the pastry. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the pastry can lose its crispness. A dairy-free cream cheese and cheese alternative can be used, though the flavor and texture will differ.