Mushroom Puff Pastry Appetizers

Mushroom Puff Pastry Appetizers are one of those easy, no-fuss snacks that always fly off the plate! They’re perfect for casual family dinners or laid-back gatherings where everyone loves to snack and chat.

Just the other day, while I was busy putting together our favorite lasagna recipe — if you have yet to try it, you’re really missing out! It’s a true crowd-pleaser, packed with fantastic flavors from Italian sausage, peas, mushrooms, and a creamy homemade white sauce that comes together in no time.

Well, it turns out these mushroom puff pastry appetizers were born from a little leftover white sauce — I had about half a cup, maybe a bit less — and thought, why not turn this into a tasty little treat? If you’re making the white sauce fresh, I recommend whipping up a bit extra with some milk, flour, and butter so you can save leftovers just for these delightful bites.

Now, if whipping up white sauce from scratch feels like too much, don’t sweat it! You can easily make a small batch with only a cup of milk, a tablespoon of flour, some butter, and a pinch of salt. Simply melt the butter over medium-low heat, whisk in the flour and salt, then slowly add the milk, stirring until it thickens into a silky sauce. Let it cool a bit, and you’re ready to go.

Luckily, I had a sheet of puff pastry waiting in the fridge. I rolled it out, used my 2.5-inch round cookie cutter, and cut about 10 circles.

Next, I spread a spoonful or two of the leftover white sauce on each pastry round, piled on a few sautéed mushrooms (cooked in olive oil with just a sprinkle of herbs), then topped them off with freshly grated Parmesan — or whatever cheese you have on hand. Into the oven they went for about 20 minutes, and let me tell you, they vanished faster than I could say “buon appetito!”

Ingredients

• Thawed puff pastry dough – store-bought is a total time-saver and perfect for busy days, but if you’re feeling adventurous, homemade puff pastry is easier than you might think and tastes amazing!
• Olive oil
• Sliced mushrooms
• Salt
• Dried oregano
• Fresh Italian parsley, chopped
• Leftover white sauce – homemade or store-bought, both work like a charm
• Freshly grated Parmesan cheese, or your favorite cheese to sprinkle on top

Recipe Steps

Start by heating your oven to 350°F (180°C) and line a baking sheet with parchment paper. This simple step keeps your puff pastry from sticking and makes cleanup so much easier.

Next, warm some olive oil in a small pan. Add your sliced mushrooms along with a pinch of salt, a little dried oregano, and the chopped fresh parsley. Cook over medium heat, stirring now and then, until the mushrooms turn a lovely golden brown and are tender with lots of flavor.

Once the mushrooms are ready, roll out the puff pastry sheets. Make sure they’re fully thawed if frozen. Use your 2.5-inch (6.5 cm) round cookie cutter to punch out circles. Space them evenly on your lined baking sheet.

Now, spoon a bit of white sauce onto each puff pastry circle and spread it gently with the back of your spoon. Top each with two or three mushrooms, then sprinkle some of your favorite cheese over the top—Parmesan is my go-to for that lovely nutty flavor.

Pop the baking sheet into your oven and bake for about 20 minutes. You’ll know they’re ready when the puff pastry puffs up and turns a gorgeous golden brown. Serve warm for the best flavor and texture—trust me, these disappear way too fast!

I truly think these Mushroom Puff Pastry Appetizers make a fantastic addition to any meal or party where small, classic antipasti bites are the star. They’ll be on my holiday table for sure—buon appetito, friends!

Storage Tips

If you happen to have any leftovers (which is rare!), store the mushroom puff pastries in an airtight container in the fridge for up to 2 days. To reheat, pop them in a 350°F oven for about 10 minutes until warmed through and crispy again. Avoid microwaving—they can get soggy that way.

Make-Ahead Tips

You can prepare the mushroom filling and white sauce up to 2 days ahead. Just keep them covered in the fridge. Cut out the puff pastry circles and assemble right before baking for the freshest, puffiest results. This saves you time when guests arrive and lets you enjoy the party too!

Variations

Feel free to switch up the mushrooms with other veggies like caramelized onions, roasted red peppers, or even sautéed spinach. Swap the Parmesan for mozzarella, Gruyère, or goat cheese for a different twist. Want some extra protein? Sprinkle cooked bacon bits or diced Italian sausage on top before baking!

Serving Suggestions

These tasty appetizers go great with a crisp green salad or a simple tomato and basil salad for a light and balanced meal. They’re also fantastic alongside soups like minestrone or your favorite Italian stew. For drinks, I love pairing them with chilled white wine or a classic sparkling water with lemon.

Recipe FAQs

• Can I freeze these appetizers? Yes! Assemble the mushroom puff pastries but don’t bake. Freeze them on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Can I use fresh herbs instead of dried oregano? Absolutely! Fresh oregano or even thyme works beautifully. Just sprinkle a little on while sautéing the mushrooms.
• What if I don’t have a round cookie cutter? No worries! Use a glass or any round object the right size to cut the puff pastry circles, or even cut squares or rectangles for a fun shape change.
• Is store-bought puff pastry really okay? Totally! Store-bought puff pastry is a lifesaver, especially on busy days. It bakes up flaky and buttery without any fuss.