If you love mushrooms, cheese, and flaky puff pastry then this appetizer is for you. They are beautiful and full of delicious flavor. Sure to be a crowd-pleaser.
Ingredients:
- 2 tbsp EVOO
- 2 tbsp butter
- 1 medium sweet onion, diced finely
- ½ tea salt
- 16 ounces mushrooms, diced finely
- 2 garlic cloves, minced or crushed
- 1 tea fresh thyme leaves, finely chopped
- ¼ tea black pepper
- ½ cup Gruyere, shredded
- 2 boxes of puff pastry shells, thawed
- 1 egg, beaten
- Whole-grain mustard
- Fresh parsley, chopped for garnish
Directions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper and place pastry shells on top.
- In a large skillet, heat 1 tbsp EVOO and 1 tbsp butter over medium-low heat and add onions and salt. Saute until translucent, about 10 minutes.
- Remove onions from pan and add 1 more tbsp EVOO and 1 tbsp butter to pan. Then add mushrooms and cook for about 5 minutes, until tender. Add garlic, thyme, and black pepper and cook an additional 2 minutes. Add to bowl with onions and stir in cheese.
- Brush each pastry shell with egg and prick with a fork to minimize rise of puff pastry.
- Place ½ tea of mustard in the center of each pastry and then add a heaping tablespoon of mushroom mixture on top.
- Bake for 25 minutes, until pastry is golden and crisp. Allow to cool. Garnish with parsley and enjoy.
Notes: If you are wanting smaller serving sizes, you can purchase puff pastry sheets and cut them to the size you desire.
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