These Mushroom Tartlets are a fantastic holiday appetizer recipe that can be made ahead of time and baked moments before guests arrive. The flakey puff pastry combined with the savory mushroom filling, seasoned with shallots and thyme, is an irresistible combination for holiday entertaining.
There's something about puff pastry appetizers that always make the holidays feel more festive! Especially, these little morsels that are easy to handle in one hand, while balancing a glass of champagne in the other!
Recipe Pairing Ideas:
- This appetizer recipe would pair beautifully with my Baked Brie and Fig Jam Skillet appetizer
- For an easy "set it and forget it" dip, try my Sour Cream and Carmelized Onion Dip
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STEP#1: Cut the Puff Pastry
- Slice one sheet of puff pastry sheet into 12 equal-sized rectangles.
- It helps if your pastry is thawed and not frozen.
- The best way to defrost puff pastry, if you've purchased it frozen, is to place it in the refrigerator overnight.
STEP#2: Form the Tart Shells
- Then fit the puff pastry snugly into a mini muffin tin, forming the excess pastry into a free form crust.
- A mini muffin tin is an entertainer's best friend since they create bite-sized nibbles and so many wonderful appetizers can be made in them, such as my Goat Cheese Tartlets with Caramelized Onions.
STEP#3: Fill with the Mushroom Mixture
- Then fill each shell with the mushroom mixture.
- Be sure the mushrooms have cooled before filling the tart shells. Otherwise, the puff pastry will melt and will prevent it from puffing up properly.
- TIP: You can make the mushroom mixture up to 3 days ahead and keep it covered and refrigerated before using it.
STEP#4: Add the Cheese
- For the best flavor and convenience, use an Italian blend cheese.
- These blends typically include an equal amount of Mozzarella, Asiago, Parmesan, and Fontina Cheese.
- Top the mushrooms with Italian blend cheese.
If you can't find the Italian blend, use a combination of Mozzarella, Provolone, or Fontina for gooeyness, and then parmesan, or Asiago for flavor.
- Once the tartlets are assembled you cover them, refrigerate and bake moments before guests arrive.
- There's something so welcoming about entering a house for a party and being greeted with a warm, flakey appetizer hot from the oven.
More Holiday Recipes You'll Enjoy!
- Apple Crisp in a Skillet
- Maple Glazed Pork Loin with Apples and Cranberries
- Chocolate Candy Cane Cupcakes
- Sheet Pan Thanksgiving Dinner
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- 2 tablespoon (30 g) butter
- ¼ cup (60 ml) shallots, minced
- 1 ½ cups (350 ml) cremini mushrooms, diced
- 1 teaspoon (5 ml) fresh thyme
- salt and freshly cracked pepper to taste
- 1 teaspoon (5 ml) Worcestershire sauce
- 2 tablespoon (30 ml) Italian Blend cheese
- Preheat oven to 400F (200C)
- Melt butter in a large skillet. Sauté shallots until soft, add mushrooms and sauté until browned. Add thyme, salt and pepper, and Worcestershire sauce. Allow to cool slightly.
- Cut 1 sheet of Pepperidge Farm puff pastry into 3x3 (7.6cm x 7.6 cm) squares. Fit squares into a mini muffin tin. Fill with 1 teaspoon (5 ml) of the mushroom mixture, top with a sprinkle of cheese.
- Bake for 15-20 mins. Top with a thyme sprig and serve.
- For 24 appetizers, double the recipe and use both sheets of Pepperidge Farm Puff Pastry.
- If you can't find the Italian blend, use a combination of Mozzarella, Provolone or Fontina for gooeyness, and then parmesan, or Asiago for flavor.
- These can be made 2 days ahead, covered and refrigerated until ready to bake. Or cover with wax paper and then foil and freeze them in the tin for up to 1 month. Then bake straight from the freezer to the oven.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 25Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 127mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g