Looking for a show-stopping appetizer to bring to your next holiday party? Look no further! These little bites of flakey goodness are stuffed with thyme, caramelized onion, mushroom and Gruyère cheese.
They’re brushed with an egg wash and sprinkled with salt and thyme then baked until toasty, golden and delicious!
They may look fancy and difficult, but the hardest part is not devouring them all before the party. Happy partying!
Mushroom and Gruyère Appetizer Puffs
This Mushroom and Gruyère appetizer recipe is the perfect savory bite for cocktail parties, game day and holiday get-togethers.
- Prep Time: 30 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 40 minutes
- Yield: 24 Servings 1x
- Category: Appetizer
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, halved, thinly sliced
- 1 tablespoon butter
- 2 package (8 ounces each) baby portabella (cremini) mushrooms, thinly sliced
- 1 1/2 teaspoons white wine vinegar
- 1/2 teaspoon salt
- Pinch freshly ground pepper
- 1 clove garlic, chopped
- 1 teaspoon chopped fresh thyme
- 1 egg
- 1 tablespoon water
- 2 sheets frozen puff pastry, thawed
- 4 ounces Gruyère cheese, shredded
- Coarse sea salt, thyme leaves and additional cheese, for garnish
Instructions
- Heat oven to 425ºF. Line two baking sheet with parchment paper; set aside.
- In a large skillet, heat the olive oil over medium-low heat. Add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.
- Add the butter, mushrooms, white wine vinegar, salt and pepper and cook, stirring occasionally, until they are completely soft and most of the liquid has evaporated, about 10 minutes.
- Add the garlic and thyme, cook about 1 to 2 minutes until garlic is softened. Remove from heat; set aside.
- In a small bowl, use a fork to beat the egg and 1 tablespoon of water until smooth; set aside.
- Unroll sheet of puff pastry on a lightly floured work surface. Cut each sheet into 4 rows by 3 rows to make 12 rectangles. Spoon about 1 teaspoon of the mushroom mixture and 1 teaspoon of the shredded cheese in the center of each square. Brush the egg mixture along the edges of each square, gently fold the dough over the filling and pinch to seal.
- Brush the tops and the sides with the egg mixture, sprinkle with coarse salt, thyme and additional cheese. Place on prepared baking sheet, about 2-inches apart. Repeat with the second sheet of puff pastry.
- Bake 18 to 20 minutes or until puffed and deep golden brown. Serve warm or room temperature.
Nutrition
- Serving Size: 1 Serving
- Calories: 149
- Sugar: 0.7g
- Sodium: 119.6mg
- Fat: 10.4g
- Saturated Fat: 3.3g
- Unsaturated Fat: 7.1g
- Carbohydrates: 10.6g
- Fiber: 0.5g
- Protein: 3.7g
- Cholesterol: 14.2mg
What’s your favorite thing to do with puff pastry?
A few other appetizers for ya…
Harvest Crackers with Cranberries, Pecans & Rosemary from The Kitchn
Baked Brie Bites from A Spicy Perspective
Mushroom Tartlets with Garlic Herb Cheese from Annie’s Eats
