Gruyere-Mushroom Puff Pastry Bites
Description
These savory Gruyere-mushroom puff pastry bites make an elegant yet easy party appetizer. Substitute fresh thyme leaves instead of dried thyme if you prefer.
Ingredients
•
nonstick cooking spray
•
1 tablespoon olive oil
•
1/2 medium onion, diced
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8 ounces baby bella mushrooms, chopped
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2 cloves garlic, minced
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freshly cracked salt and black pepper to taste
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1 sheet frozen puff pastry, thawed
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2 ounces Gruyere cheese, shredded
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1 tablespoon grated Parmesan cheese
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1/4 teaspoon dried thyme
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
2
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.
3
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.
4
Divide mushroom mixture amongst pastry cups. Top with shredded Gruyere and Parmesan cheeses. Sprinkle with thyme.
5
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.