We have had some gorgeous mushrooms appear in our local grocery store lately, so I really wanted to take advantage of them. These mushroom tartlets are super-easy to make, but look elegant enough for a cocktail party. Buttery, flaky, puff pastry is topped with a creamy mushroom mixture and baked until golden brown.
These 3 inch tartlets are the perfect size for an appetizer, but you can easily make them larger. Cut large rectangles out of the puff pastry dough with a sharp knife. Then, fold the edges over and add the filling to the center. Although I prefer the pastries served while still hot, you can also refrigerate them and serve them chilled.
This mushroom tartlet recipe is based on one of my favorite appetizers. I usually fill mini fillo shells with a creamy mushroom and sausage filling. Honestly, they are so good that I usually fill up on those and don’t have room for dinner. Since I had lots of leftover puff pastry dough, I decided to make a few substitutions.
I’m glad I did!
To cut out the 3 inch disks from the puff pastry dough, I used my Stainless Steel Round Form. I use the ring for everything from shaping tuna tartars, to making desserts. If you don’t have a stainless steel ring, you can use a cookie cutter or an overturned drinking glass. However, you may need to spray the glass with a bit of cooking spray to easily remove the dough.
- 1 sheet puff pastry dough (1/2 package)
- 1 egg yolk
- 10-12 large cremini mushrooms, chopped
- 2 shallots, chopped
- 4 oz. cream cheese, softened
- 2 tbsp sour cream
- 3 tbsp parmesan cheese, grated
- 1 egg
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp parsley, chopped
- ¼ cup gruyére cheese, grated
- salt and pepper, to taste
- ½ tsp cayenne pepper (optional)
- ¼ tsp red pepper flakes (optional)
- Preheat the oven to 400 degrees Fahrenheit.
- Using a steel ring, cookie cutter, or overturned drinking glass, cut 9 disks out of the puff pastry dough. Brusk the egg yolk over the pastry and dock with a fork. Arrange the disks on a prepared baking sheet and bake for 10 to 15 minutes, until light golden brown.
- While the puff pastry is baking, prepare the mushroom filling. In a small bowl, mix the sour cream, cream cheese, parmesan cheese, and egg together. Set aside.
- Add the olive oil to a skillet over medium-high heat. Add the shallots and mushrooms. Cook until the shallots start to become tender. Add the garlic and parsley. Cook for an additional minute. Add the cream cheese mixture and cook until the mixture is heated through. Add salt, black pepper, cayenne pepper, and red pepper flakes, if desired. Keep warm.
- Once the puff pastry disks are a light golden brown, remove them from the oven. Press the center of the disk down with a spoon, then add 2 to 3 tablespoons of the mushroom filling. Sprinkle a little grated gruyére cheese over the top and bake for an additional 5 to 8 minutes, until the puff pastry is golden brown and the cheese has melted.
- Serve immediately or refrigerate and serve chilled.
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