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Home » Course » Appetizers & Snacks » Mushroom Puff Pastry Appetizers

Mushroom Puff Pastry Appetizers

By: Rosemary Published: March 22, 2022 Updated on: May 9, 2022

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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.

Mushroom puff pastry appetizers on a wooden board.

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.

Mushroom puff pastry tarts on a black dish.

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!

Mushroom puff pastry tarts on a wooden board.

Table of Contents

  • Ingredients
  • Recipe Steps
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  • Mushroom Puff Pastry Appetizers
    • Ingredients US CustomaryMetric 1x2x3x
      • *Don't throw out any leftover white sauce use it for this recipe.
    • Instructions 
    • Video
    • Notes
    • Nutrition

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
Ingredients to make mushroom puff pastries.

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.

Mushrooms in a pan before and after cooked.
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    Roll out the puff pastry sheets and cut out circles with a round cookie cutter. Place them on the lined baking sheet.

    White sauce on the mushroom pastry puffs.

    Top each round with some white sauce, some mushroom mixture, and sprinkle the cheese over the top.

    Mushrooms and cheese on the tarts.

    Bake the mushroom puff pastries for about 20 minutes and then seve them warm from the oven.

    Mushroom puff pastry tarts baked on a cookie sheet.

    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!

    Upclose mushroom puff pastry tart.

    Related Recipes

    • Italian Savory Stuffed Puff Pastry Pockets
    • Witches’ Brooms Puff Pastry Recipe
    • Baked Italian Sausage & Parmesan Stuffed Mushrooms
    Mushroom puff pastry appetizers on a wooden board.

    Mushroom Puff Pastry Appetizers

    Rosemary Molloy
    Mushroom Puff Pastry Appetizers, a delicious, fast and easy vegetarian finger food, makes the perfect addition to any dinner or get together.
    4.93 from 13 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course antipasto, Appetizer
    Cuisine Italian
    Servings 10 pastries
    Calories 51 kcal

    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!

      Video

      Notes

      These should really be eaten when made, but if you do have leftovers cover well or place in an airtight container and refrigerate. They should keep for 2-3 days in the fridge.

      Nutrition

      Calories: 51kcalCarbohydrates: 1gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 138mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 44IUVitamin C: 1mgCalcium: 41mgIron: 1mg
      Keyword mushroom appetizer, mushroom puff pastry, mushroom tarts, puff pastry appetizer
      Tried this recipe?Let us know how it was!

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        Appetizers, Appetizers & Snacks, Christmas, Easter, Fall/Winter, Holiday Appetizers & Side Dishes, Thanksgiving, Vegetables

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        1. Lorraine Marsala says

          December 1, 2022 at 5:48 pm

          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

          Reply
          • Rosemary says

            December 1, 2022 at 6:57 pm

            Hi Lorraine, thanks so much, I love that idea, it must be so much fun. Let me know how the recipes go. Take care!

            Reply
        2. lee pischedda says

          July 21, 2022 at 7:19 pm

          For this recipe you could probably use puff pastry shells??

          Reply
          • Rosemary says

            July 21, 2022 at 9:13 pm

            Hi Lee, sure that would work also. Take care.

            Reply
        3. Bob says

          July 21, 2022 at 5:21 pm

          What is white sauce? There are many types of sauce that are white.

          Reply
          • Rosemary says

            July 21, 2022 at 9:16 pm

            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.

            Reply
        4. Keith says

          April 17, 2022 at 7:28 am

          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

          Reply
          • Rosemary says

            April 21, 2022 at 9:37 pm

            Hi Keith, thanks, glad you liked it and thanks for the tip. Take care.

            Reply
        5. David says

          November 27, 2016 at 6:48 pm

          4 stars
          Well done, I would love to have it now on my plate

          Reply
          • Rosemary says

            November 28, 2016 at 8:06 pm

            Thank you David. Have a great week.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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