I am all about that easy entertaining life and that could not be truer heading into the holiday season! Side note- can you guys believe it’s already Thanksgiving weekend?! This girl certainly can’t! Our schedules are only going to get busier and busier which is why simple yet delicious appetizers are so crucial. No one has time to spend hours just on the apps alone! That’s when something like these mushroom puff pastry bites comes in. So easy to make with loads of caramelized onions, sautéed mushrooms and my favourite kitchen helper- Tenderflake Puff Pastry.
If you haven’t been using Tenderflake Puff Pastry in the kitchen, you don’t know what you are missing. It’s perfect for those last minute dinner parties as well as those larger gatherings when you need a lot of food!I always have at least two rolls of their puff pastry sheets stowed safely in the freezer for emergencies because they are the flakiest puff pastry around!
These mushroom bites may look like a lot of work, but the Tenderflake Puff Pastry is actually doing most of it for me- hallelujah! With minimal ingredients that you probably already have in the fridge, they’re a breeze to make. Not having to make my own puff pastry also saves me so much time and I know that Tenderflake uses only the best ingredients around which makes this hostess happy! They don’t use artificial preservatives or colours- just simpler ingredients that you already have in your pantry, like real sugar, sea salt and flour. Things you would be comfortable serving to your guests and family!
Read on for the recipe and Happy Thanksgiving weekend!
Mini Mushroom Puff Pastry Bites
Yields 12 bites
- 1 sheet Tenderflake Rolled Puff Pastry Sheets (packages comes with two!)
- 1 cup cremini mushrooms, sliced
- 1/2 white onion, thinly sliced
- 1 tbsp olive oil
- 2 tbsp butter, divided
- Salt and Pepper to taste
- 1 egg, whisked in small bowl
- 2 tbsp roughly chopped parsley
- 1/2 cup shredded gruyere cheese
Make sure to place puff pastry out of freezer and into refrigerator 12-24 hours before use. I prefer to have it fully defrost in the fridge so it rolls out nice and smoothly.
Preheat oven to 375 degrees farenheit.
Heat small skillet over medium heat. Warm up oil and one tbsp butter. Add in sliced onions and sauté over low heat for 20 minutes, or until almost caramelized. The onions should look translucent.
Add in mushrooms and remainder of butter. Sauté for another 10 minutes until mushrooms are softened. Season with salt and pepper. Set aside (this can be made ahead of time and just stored in the fridge. Warm up 10 minute before needed).
Roll out Tenderflake Puff Pastry Sheet. Place puff pastry onto a clean surface. Transfer parchment paper onto a baking sheet. Using a two inch biscuit cutter, cut 12 rounds. Gently place the rounds on the parchment paper, ensuring they are not touching.
Place 1 heaping teaspoon of onion mixture onto centre of rounds. Top with 1 tsp of cheese.
Place 1 mushroom slice on top and gently press down.
Using a fork, make three to four small indentations on the outer edge of the puff pastry. Brush edges with egg wash. Place in oven for 15-20 minutes or until edges are golden.
Remove from oven and let cool. Garnish with parsley and enjoy immediately.
This post has been sponsored by Tenderflake Puff Pastry. As always, opinions are my own! I’m happy to pair with brands I routinely use, like Tenderflake, and hope that you enjoy this recipe!