Description
Delightful mini mushroom tart bites wrapped in flaky puff pastry with a creamy filling, perfect for any gathering.
Ingredients
Scale
- 1 package of puff pastry
- 8 oz mushrooms, finely chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme or rosemary, chopped
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface and cut it into small squares, about 3×3 inches each.
- Place each pastry square into a mini muffin tin, pressing the edges down to form little cups.
- In a skillet over medium heat, sauté the diced onions and minced garlic until translucent.
- Add the finely chopped mushrooms to the skillet and cook until tender.
- In a bowl, mix the sautéed mushroom mixture with cream cheese, Parmesan cheese, chopped herbs, salt, and pepper.
- Spoon the mushroom filling into each pastry cup, ensuring even distribution.
- Brush the edges of each pastry cup with beaten egg.
- Bake for 15-20 minutes until golden brown and crispy.
- Allow to cool slightly in the tin before removing and serving warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 25mg