These Mushroom Brie Puff Pastry Appetizers are so good, I promise they will be gone before they cool.
Puff Pastry Tips
Puff Pastry is made up of layers of dough with butter between the layers. Always look for all-butter puff pastry, which tastes much better, and can be used for both sweet and savory recipes.
Always thaw puff pastry completely before using, and try to use it as soon as it’s thawed. You don’t want it to get too warm, because the butter will melt, causing the dough to be limp and difficult to work with.
I love to have some all-butter puff pastry in the freezer. It’s so versatile, and you can wrap just about anything, both savoury and sweet in it for a perfect appetizer. Almost everyone loves warm pastries, and I always notice that those disappear first at every gathering.
Brie is a soft cow’s milk cheese that originated in the Brie region of France. It has a creamy, buttery texture, and a bloomy white rind, which is edible. Unlike other cheeses, when brie is melted, it retains its structure. So It’s the perfect cheese for puff pastry. Brie pairs well with almost everything, and it’s a natural choice for mushrooms. For more info about Brie, check out 5 Things Everyone Should Know About Brie
Which Mushroom Varieties To Use For Puff Pastry Appetizers
There are many varieties of mushrooms. And, although you can use them all interchangeably, some varieties are particularly suited to a dish. For these mushroom brie puff pastry appetizers, I’m using cremini mushrooms. For me, the cremini is the best all-round mushroom that works for any dish. Creminis are a little more flavourful and have a firmer texture than white button mushrooms. Nonetheless, any mushroom variety will be delicious in this recipe, so use what you have.
Need More Appetizers?
Try another delicious puff pastry appetizer: Asparagus Puffs, or some delicious Cajun Crab Cakes. And you can never go wrong with a meatball appetizer, like these fabulously festive Merlot Meatball Appetizers
Mushroom Brie Puff Pastry Appetizers
- 1 box frozen puff pastry thawed
- 1 tbsp butter
- 1 tbsp olive oil
- 1 shallot minced
- 1 clove garlic minced
- 2 cups cremini mushrooms sliced
- 1 tbsp fresh thyme leaves
- 1/4 tsp salt
- 1/4 pepper
- 1/4 cup dry white wine
- 12 oz brie cheese sliced into bite-sized pieces
- 1 tbsp butter melted
- Preheat oven to 400°
- Lightly spray a 24 piece, or 2 12 cup mini muffin tin, or use non-stick pans
- In a large skillet, heat olive oil and butter over medium heat
- Add shallot, garlic, and mushrooms and cook until softened
- Add wine, salt, pepper, and thyme. Cook until the wine is completely reduced
- Remove from heat
- Cut pastry into 24 squares (a pizza wheel works great for this)
- Press a square of pastry dough into each hole of the muffin tin.
- Press a slice of brie into the bottom of each square of dough
- Divide the mushroom mixture evenly with a spoon, filling each muffin hole
- Lightly brush each puff with melted butter
- Fold the corners of each pastry square up, pinch together and twist to envelop all of the filling
- Bake 20 minutes or until pastry is golden
- Transfer to a platter and serve warm.