Puff pastry appetizers always make the holidays feel more festive! 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 and thyme mixture, topped with the flavorful cheese, makes these puff pastry appetizers irresistible! Betcha can’t eat just one!
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STEP#1: Cut the Puff Pastry
Slice the 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.
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 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 tbsp (30 g) butter
- ¼ cup (60 ml) shallots, minced
- 1 ½ cups (350 ml) cremini mushrooms, diced
- 1 tsp (5 ml) fresh thyme
- salt and freshly cracked pepper to taste
- 1 tsp (5 ml) Worcestershire sauce
- 2 tbsp (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 pastry into 3x3 (7.6cm x 7.6 cm) squares. Fit squares into a mini muffin tin. Fill with 1 tsp (5 ml) of the mushroom mixture, top with a sprinkle of cheese.
- Bake for 15-20 mins. Top with a thyme sprig and serve.
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.
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Wusthof Classic 7-piece Slim Knife Block Set (Acacia)
Lipper International Acacia Tree Bark Footed Server for Cheese, Crackers, and Hors D'oeuvres, Large
John Boos CB1054-1M2418150 Cutting Board, 24 Inches x 18 Inches x 1.5 Inches, Maple with Juice Groove
All-Clad D3 Stainless Cookware Set, Pots and Pans, Tri-Ply Stainless Steel, Professional Grade, 10-Piece -
CHEFMADE Mini Muffin Pan, 12-Cavity Non-Stick Mini Cupcake Pan Bakeware for Oven Baking (Champagne Gold)
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