Mushroom Cheese Puffs Recipes

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MUSHROOM PUFFS

You can make these attractive appetizers in a jiffy with refrigerated crescent roll dough. The tasty little spirals disappear fast at a holiday party! -Marilin Rosborough Altoona, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 appetizers.

Number Of Ingredients 5



Mushroom Puffs image

Steps:

  • In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. , Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until puffed and golden brown.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

4 ounces cream cheese, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon chopped onion
1/8 teaspoon hot pepper sauce
1 tube (8 ounces) crescent roll dough

MUSHROOM PUFF PASTRY BITES

These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. - Marion Ruzek, Jeffersonville, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 7



Mushroom Puff Pastry Bites image

Steps:

  • Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat., Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling., Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm. Freeze option: Cover and freeze unbaked triangles on parchment-lined baking sheets until firm. Transfer to a freezer conatiner; return to freezer. To use, bake as directed.

Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 70mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

2 tablespoons butter
1/2 pound fresh mushrooms, chopped
1 small onion, finely chopped
1 garlic clove, minced
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 package (17.30 ounces) frozen puff pastry, thawed

WILD MUSHROOM PUFF PASTRY

If you love mushrooms, this is your recipe. Elegant and easy!

Provided by Susan

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 35m

Yield 8

Number Of Ingredients 9



Wild Mushroom Puff Pastry image

Steps:

  • Preheat oven to 400 degrees F.
  • Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
  • Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
  • Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.

Nutrition Facts : Calories 483.8 calories, Carbohydrate 33.4 g, Cholesterol 31.4 mg, Fat 33.8 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 11.7 g, Sodium 360.8 mg, Sugar 1.4 g

1 tablespoon olive oil
1 shallot, minced
1 pound assorted wild mushrooms, sliced
2 cloves roasted garlic, minced
1 cup grated Parmesan cheese
1 bunch fresh thyme, leaves stripped and chopped
salt and black pepper to taste
½ cup heavy cream
1 (17.25 ounce) package frozen puff pastry, thawed

GRUYERE-MUSHROOM PUFF PASTRY BITES

These savory pastry bites make an elegant (but easy) party appetizer. You can substitute fresh thyme leaves instead of dried thyme if you prefer.

Provided by fabeveryday

Categories     Pastry Appetizers

Time 48m

Yield 24

Number Of Ingredients 10



Gruyere-Mushroom Puff Pastry Bites image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
  • Heat olive oil in a skillet over medium heat. Add onion and cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add mushrooms and garlic, and cook until mushrooms are soft, 3 to 4 minutes. Season with salt and pepper. Transfer vegetables to a paper towel-lined plate with a slotted spoon.
  • Roll out puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press each dough square into each mini muffin cup and prick with the tines of a fork.
  • Divide mushroom mixture amongst pastry cups. Top with shredded Gruyere and Parmesan cheeses. Sprinkle with thyme.
  • Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes. Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 5.3 g, Cholesterol 2.8 mg, Fat 5.2 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 36.8 mg, Sugar 0.4 g

nonstick cooking spray
1 tablespoon olive oil
½ medium onion, diced
8 ounces baby bella mushrooms, chopped
2 cloves garlic, minced
freshly cracked salt and black pepper to taste
1 sheet frozen puff pastry, thawed
2 ounces Gruyere cheese, shredded
1 tablespoon grated Parmesan cheese
¼ teaspoon dried thyme

CHEESY MUSHROOM CRESCENT PUFFS

Sauteed mushrooms with cheese baked inside flakey crescent dough. You will get 16 mushroom crescents from two 8-ounce packages of crescent rolls, you can easily double the recipe to serve a large crowd.. I usually sprinkle half of the crescents with grated Parmesan cheese and the other half with sesame seeds before baking.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 47m

Yield 16 serving(s)

Number Of Ingredients 10



Cheesy Mushroom Crescent Puffs image

Steps:

  • Set oven to 350 degrees.
  • In a skillet over medium heat, melt 2-3 tablespoons butter.
  • Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
  • Season with salt and pepper to taste.
  • Separate the two rolls of crescent dough into 8 rectangles.
  • Cut each rectangle in half forming 16 squares.
  • Arrange the squares on one or two lightly sprayed baking sheets.
  • Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
  • Top with about 2 teaspoons grated Parmesan cheese.
  • Then top with 1 tablespoon grated mozzarella cheese.
  • Fold EACH square into rectangles.
  • Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
  • Brush each triangle with melted butter, then sprinkle with sesame seeds.
  • Bake for about 12-15 minutes, or until triangles are golden brown.
  • Serve warm.
  • Delicious!

Nutrition Facts : Calories 179.6, Fat 9.8, SaturatedFat 4.8, Cholesterol 34.1, Sodium 282, Carbohydrate 16.6, Fiber 1.6, Sugar 1.8, Protein 6.7

3/4 lb fresh button mushroom, coarsley chopped
salt and pepper
3 -4 tablespoons fresh parsley, finely chopped
1/4 cup onion, finely chopped (can use yellow or green onion)
3 tablespoons butter
2 (8 ounce) cans crescent roll dough
16 tablespoons finely grated mozzarella cheese (can use a bit more) or 16 tablespoons cheddar cheese, divided (can use a bit more)
32 teaspoons grated parmesan cheese (can use a bit more)
3 -4 tablespoons butter, melted
1/4 cup sesame seeds or 1/4 cup grated parmesan cheese

CHEESY PUFFED MUSHROOM BITES RECIPE BY TASTY

Here's what you need: Private Selection™ Salted French Butter, Private Selection™ Salted French Butter, cremini mushroom, fresh thyme, garlic, Private Selection™ Tellicherry Black Peppercorn, sherry vinegar, frozen puff pastry, large egg yolk, Private Selection® Alpine Blend Swiss & Gruyere Thick Cut Shredded Cheese, fresh thyme

Provided by Kroger

Categories     Appetizers

Time 30m

Yield 9 puffs

Number Of Ingredients 11



Cheesy Puffed Mushroom Bites Recipe by Tasty image

Steps:

  • Make the mushroom filling: In a 12-inch cast iron or stainless steel skillet over medium-high heat, melt together 1 tablespoon of Private Selection™ Salted French Butter and the Private Selection™ Italian Extra Virgin Olive Oil. Once it starts to foam, add the mushrooms and thyme and stir to coat. Sear for 2-3 minutes without stirring, until the bottoms of the mushrooms are golden brown, before stirring again and continuing to cook without disturbing. Repeat, adding more butter as needed if the pan looks too dry, until the mushrooms are browned and cooked through, 7-8 minutes total.
  • Reduce the heat to medium-low. Add the garlic and pepper and cook for another minute, until the garlic is fragrant.
  • Remove the pan from the heat and deglaze with the sherry vinegar, stirring to scrape up any browned bits from the bottom of the pan. Remove the thyme sprigs, then set aside to cool.
  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Roll out the puff pastry sheet if needed to a 9-inch square, then cut into 9 3-inch squares and transfer to the prepared baking sheet. Use a paring knife to lightly score a ½-inch border around the edges of each square, making sure not to cut all the way through. Use a pastry brush to brush the egg yolk mixture over the borders of each square.
  • Place about 2 teaspoons of Private Selection® Alpine Blend Cheese in the center of each pastry square, then top with about 1 tablespoon of the mushroom mixture, arranging the mushrooms in a nice pattern, if desired. Top each pastry with a small pinch of Private Selection® Alpine Blend Cheese.
  • Bake the squares for 15-17 minutes, until the pastry is puffed and golden brown. Remove from the oven and let cool slightly.
  • Use your fingers to strip the leaves from the thyme sprigs, then garnish the mushroom bites with the thyme leaves just before serving.
  • Enjoy!

1 tablespoon Private Selection™ Salted French Butter
1 tablespoon Private Selection™ Salted French Butter
1 lb cremini mushroom, stemmed, sliced ¼ inch (6 mm) thick
2 sprigs fresh thyme, plus more for garnish
1 clove garlic, minced
1 Private Selection™ Tellicherry Black Peppercorn, small pinch
1 teaspoon sherry vinegar
1 sheet frozen puff pastry, thawed
1 large egg yolk, beaten with a splash of water
9 tablespoons Private Selection® Alpine Blend Swiss & Gruyere Thick Cut Shredded Cheese, divided
2 sprigs fresh thyme

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