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Cheesy Mushroom Bites

Cheesy mushroom bites with puff pastry squares topped with browned cremini mushrooms, garlicky thyme flavor, and stretchy melted mozzarella and Gruyere. Bake until the pastry puffs and the cheese turns golden and bubbly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

puff pastry
  • 1 sheet puff pastry, thawed Thaw as directed on the package before cutting.
butter
  • 2 tbsp butter
cremini mushrooms
  • 12 oz cremini mushrooms, finely chopped
garlic
  • 2 clove garlic, minced
fresh thyme leaves
  • 1 tsp fresh thyme leaves
salt and pepper
  • 0.25 salt and pepper to taste Season in stages so the filling tastes balanced.
cream cheese
  • 4 oz cream cheese, softened
mozzarella
  • 0.5 cup shredded mozzarella
Gruyere
  • 0.5 cup shredded Gruyere
egg
  • 1 large egg, beaten
fresh parsley
  • 0.25 cup fresh parsley for garnish Use for a bright finish right before serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the mushroom filling
  1. Melt butter in a skillet over medium-high heat, then cook mushrooms 8-10 minutes until browned and liquid evaporates. Keep stirring occasionally so the mushrooms caramelize instead of steam.
  2. Add garlic and thyme and cook 1 minute, then season with salt and pepper. Cook until fragrant and the garlic softens, with no raw smell.
  3. Stir in cream cheese until creamy, then cool slightly. The mixture should look thick and cohesive before assembling the bites.
Assemble and bake
  1. Preheat the oven to 400F, then cut puff pastry into 24 squares and place on a lined baking sheet. Leave space between squares so they puff evenly.
  2. Brush the edges with the beaten egg. This helps the pastry brown and crisp at the borders.
  3. Spoon the mushroom mixture onto each puff pastry square and top with mozzarella and Gruyere. Add cheese generously so it melts into a bubbly layer.
  4. Bake 15-18 minutes until the pastry is puffed and the cheese is golden and bubbly. Look for browned edges and a bubbling center as the visual cue.
  5. Garnish with fresh parsley and serve warm. Sprinkle right before serving for the freshest green color.

Notes

Pro tip: cook the mushrooms until the pan looks relatively dry (8-10 minutes) so the filling won’t leak into the pastry. Store leftovers covered in the fridge for up to 3 days; reheat at 350F for 5-8 minutes to re-crisp. Freezing: freeze baked bites in a single layer, then store up to 2 months; reheat from frozen at 375F until hot. For a dairy-light option, use reduced-fat cream cheese and part-skim mozzarella while keeping the Gruyere for flavor.