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Mushroom Puff Pastry Appetizers

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.


  • 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.

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.
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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course antipasto, Appetizer
Cuisine Italian
Servings 10 pastries
Calories 51 kcal


  • 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)*
  • cup grated Parmesan Cheese or Cheese of choice

*Don't throw out any leftover white sauce use it for this recipe.


    • 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!



    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.


    Calories: 51kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 138mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


    1. Is it possible to make these ahead of time and freeze or freeze any leftovers — if any “survive.” I’m looking for a simple appetizer to serve before a lasagna dinner for friends. Think this would work great.

    2. 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

      1. 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.

    3. 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

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