Mushroom Puff Pastry Appetizers, a fast and easy finger food that will be gone in minutes. The perfect Bite Size Appetizer for family dinners or get togethers.
The other day I decided to make one of our favourite lasagna, White Sauce Lasagna, if you haven’t tried it, believe me you must give it a taste.
It’s rich and delicious and filled with the best of everything. From Italian Sausages, to Peas and Mushrooms to a fast and easy Homemade White Sauce.
And that is how I came up with these Simple Appetizers. I had some leftover White Sauce, you don’t need much about half a cup maybe less. You could add a little extra extra milk, flour and butter when making the white sauce just to make sure you have some left over.
Or you could always make a smaller amount just to try these! A cup of milk, one tablespoon of flour and butter with a pinch of salt would probably work. In a small pot melt the butter whisk in the flour and salt, then slowly add the milk, on medium/low heat, stirring constantly until the mixture thickens. Let cool.
I had a roll of Puff Pastry in the fridge, so I rolled it out and using my two and a half-inch round cookie cutter I cut out about 10 rounds.
I topped each round with a teaspoon or two of White Sauce a few mushroom slices, which I was already using in the Lasagna so I sliced up a few extra and sautéed them in a little olive oil with some spices.
And of course topped with a generous sprinkle of Fresh Parmesan Cheese, or your preferred cheese. They baked up in about 20 minutes and I can tell you they were gone in less!
Ingredients
- Thawed puff pastry dough – use store-bought or learn how to make puff pastry. It’s easier than you think!
- Olive oil
- Sliced mushrooms
- Salt
- Dried oregano
- Chopped fresh Italian parsley
- Leftover white sauce – can be homemade or storebought
- Parmesan cheese
Recipe Steps
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Place the oil, mushrooms, salt, oregano, and parsley in a small pan. Sauté them over medium heat, stirring occasionally, until the mushrooms are lightly golden brown and tender.
Roll out the puff pastry sheets and cut out circles with a round cookie cutter. Place them on the lined baking sheet.
Top each round with some white sauce, some mushroom mixture, and sprinkle the cheese over the top.
Bake the mushroom puff pastries for about 20 minutes and then seve them warm from the oven.
I think these Mushroom Puff Pastry Appetizers would make a great addition to any dinner or get together where you want to serve an Antipasto, something everyone will enjoy! These will definitely be on my Holiday Table this year. Buon Appetito!
Related Recipes
- Italian Savory Stuffed Puff Pastry Pockets
- Witches’ Brooms Puff Pastry Recipe
- Baked Italian Sausage & Parmesan Stuffed Mushrooms
Mushroom Puff Pastry Appetizers
Ingredients
- 1 roll puff pastry
- 1 tablespoon olive oil
- 5 large mushrooms (sliced)
- pinch salt
- ¼ teaspoon oregano
- ½ tablespoon fresh Italian Parsley minced
- ½ cup white sauce (homemade or store bought)*
- ⅓ cup grated Parmesan Cheese or Cheese of choice
*Don't throw out any leftover white sauce use it for this recipe.
Instructions
- Pre-heat oven to 350° (180° celsius). Line a cookie sheet or 2 with parchment paper.
- In a small frying pan add the olive oil, sliced mushrooms, salt, oregano and parsley, cook on medium, stirring occasionally until mushroom have browned slightly and are tender. Remove from heat.
- Roll out Puff Pastry (if frozen thaw completely), and cut out circles with a round cookie cutter (2.5 inch / 6.5 cm) top each round with a teaspoon or 2 of white sauce, spread with the back of the spoon, top with 2 or 3 mushroom slices and sprinkle with grated Parmesan cheese or cheese of choice. Bake for approximately 20 minutes. Serve warm. Enjoy!
Lorraine Marsala says
Hi Rosemary, So happy I came upon your site. Everything looks delicious to me! More important after looking at your recipes, I feel we are somewhat alike in the style in which we cook. Your recipes are familiar, and as I read the ingredients, I know ,in a sense, how the finished product might taste. I have been giving cooking classes in my home for a few years now, minus the covid epidemic. The classes are small, four to six guests, usually both men and woman.After we cook , we sit at a long preset table and enjoy our cooking projects. I’m happy to be on board with your site , and look forward to many delicious and beautiful cooking! Lorraine Marsala
Rosemary says
Hi Lorraine, thanks so much, I love that idea, it must be so much fun. Let me know how the recipes go. Take care!
lee pischedda says
For this recipe you could probably use puff pastry shells??
Rosemary says
Hi Lee, sure that would work also. Take care.
Bob says
What is white sauce? There are many types of sauce that are white.
Rosemary says
Hi Bob, whatever white sauce or also known as Bechamel sauce whichever one you prefer, I also include a recipe in the post. Hope that helps.
Keith says
Loved your mushroom puff pastries. A tip however. I found that the mushrooms tended to slide off the pastry (white sauce) during the cooking process, so I marked an inner circle on the puff pastry and marked the inside of the inner circle with a fork which had the effect of making a “well” in the centre – which did not puff as much – causing the mushrooms to stay put. Worked a treat
Rosemary says
Hi Keith, thanks, glad you liked it and thanks for the tip. Take care.
David says
Well done, I would love to have it now on my plate
Rosemary says
Thank you David. Have a great week.