why make this recipe
Gruyère-Mushroom Puff Pastry Bites are a delightful and savory treat, perfect for parties or gatherings. They combine the earthy flavors of mushrooms and the creamy taste of Gruyère cheese, all wrapped in a flaky puff pastry. These bites are not only delicious but also easy to make, making them a hit with guests of all ages. Whether you serve them as an appetizer or a snack, they are sure to impress.
how to make Gruyère-Mushroom Puff Pastry Bites
Ingredients:
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 8 ounces baby bella mushrooms, chopped
- 2 cloves garlic, minced
- Freshly cracked salt and black pepper to taste
- 1 sheet frozen puff pastry, thawed
- 2 ounces Gruyère cheese, shredded
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon dried thyme
Directions:
- Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
- Heat olive oil in a skillet over medium heat. Add the diced onion and cook until the edges begin to brown, about 3 minutes.
- Add the chopped mushrooms and minced garlic to the skillet. Cook until the mushrooms are soft, about 3 to 4 minutes. Season with salt and pepper.
- Transfer the cooked vegetables to a paper towel-lined plate using a slotted spoon to remove excess oil.
- Roll out the puff pastry sheet into a horizontal rectangle on a lightly floured cutting board.
- Use a pizza slicer to cut the pastry into 4 rows horizontally and 6 rows vertically, creating 24 squares (approximately 2 1/2 inches each).
- Press each dough square into a mini muffin cup, making sure to prick the bottom with a fork.
- Divide the mushroom mixture among the pastry cups. Top each with shredded Gruyère and Parmesan cheese, then sprinkle with dried thyme.
- Bake in the preheated oven for 14 to 16 minutes, or until the pastry is puffed up and golden brown.
- Let them cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.
how to serve Gruyère-Mushroom Puff Pastry Bites
Serve these delicious puff pastry bites warm, straight from the oven. They make a great appetizer when displayed on a platter. You can also garnish with fresh herbs for a touch of color and flavor.
how to store Gruyère-Mushroom Puff Pastry Bites
To store any leftovers, place the cooled puff pastry bites in an airtight container. Keep them in the refrigerator for up to 3 days. If you want to reheat them, simply pop them back in the oven for a few minutes until warm.
tips to make Gruyère-Mushroom Puff Pastry Bites
- Make sure not to overcook the mushrooms, as they should retain some moisture for a nice bite.
- Thaw the puff pastry thoroughly before rolling out for easier handling.
- Feel free to experiment with different cheese varieties if Gruyère isn’t available, like cheddar or mozzarella.
variation
You can add other vegetables like spinach or bell peppers to the mushroom mixture for extra flavor and nutrition. For a little kick, consider adding a pinch of red pepper flakes or some chopped fresh herbs like parsley or chives.
FAQs
Can I use fresh mushrooms instead of baby bella?
Yes, you can use any type of fresh mushrooms you like, such as shiitake, cremini, or button mushrooms.
Can I prepare these in advance?
Yes, you can prepare the filling ahead of time and assemble the bites just before baking. This will save time on the day of your event.
Are these bites suitable for freezing?
Yes! You can freeze the assembled but unbaked bites. Just pop them in the oven straight from the freezer, adding a couple of extra minutes to the baking time.
Gruyère-Mushroom Puff Pastry Bites
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
- Heat olive oil in a skillet over medium heat. Add the diced onion and cook until the edges begin to brown, about 3 minutes.
- Add the chopped mushrooms and minced garlic to the skillet. Cook until the mushrooms are soft, about 3 to 4 minutes. Season with salt and pepper.
- Transfer the cooked vegetables to a paper towel-lined plate using a slotted spoon to remove excess oil.
- Roll out the puff pastry sheet into a horizontal rectangle on a lightly floured cutting board.
- Use a pizza slicer to cut the pastry into 4 rows horizontally and 6 rows vertically, creating 24 squares (approximately 2 1/2 inches each).
- Press each dough square into a mini muffin cup, making sure to prick the bottom with a fork.
- Divide the mushroom mixture among the pastry cups.
- Top each with shredded Gruyère and Parmesan cheese, then sprinkle with dried thyme.
- Bake in the preheated oven for 14 to 16 minutes, or until the pastry is puffed up and golden brown.
- Let them cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.