Sautéed Mushrooms and Gruyère in Puff Pastry

A quick and easy app using our favorite puff pastry to jazz it up a bit.  Great for a family gathering or holiday event you might be hosting!

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Sautéed Mushrooms and Gruyère in Puff Pastry

Course: Appetizers
Keyword: Holiday Entertaining, Under 30 Minutes
Servings: 2 dozen
Author: Denise


  • 3 Tbsp unsalted butter
  • 1 shallot diced
  • 3 cloves garlic minced
  • 8 oz cremini mushrooms sliced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 sheet puff pastry
  • 3 oz Gruyère or Fontina cheese cut into 1/2” squares
  • 1/2 cup Gruyère or Fontina cheese grated

To Serve:

  • Fresh tarragon or thyme leaves minced
  • Balsamic glaze


  • Preheat oven to 400 degrees.
  • Allow puff pastry to sit out at room temperature while prepping filling.  (Note, if puff pastry was in freezer, thaw according to package instructions prior).
  • Heat a large skillet over medium heat.  Add butter, shallots and garlic.  Cook 3-4 minutes, stirring frequently.  Add mushrooms, salt, pepper and thyme.  Turn heat down to medium low and allow mushrooms to soften, roughly 8-10 minutes.  If mixture becomes too dry while cooking, add a splash of white wine or chicken broth (roughly 1-2 Tbsp).  Once mixture is softened, remove from heat and let cool while prepping pastry dough.
  • Lightly spray a  24-well mini muffin pan with non-stick cooking spray.
  • Roll out sheet of puff pastry onto a well-floured surface into a 10×14-inch rectangle. Cut the pastry into 4 strips lengthwise and 6 strips crosswise to create 24 equal squares. Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges.  Pierce the dough with a fork, allowing air to escape while cooking.
  • Into each puff pastry square, add a piece of cheese.  Top with dollop of mushroom mixture.  Repeat until all squares are full or mushroom mixture is gone.  Sprinkle with grated cheese.  Cook 15-20 minutes or until lightly golden brown.
  • Let cool in pan for a few minutes or until cool enough to touch.  Transfer to platter.  Drizzle with balsamic glaze.  Sprinkle with fresh tarragon or thyme.
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