Mushroom Puffs

19 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
30 Mins
Total Time
1 Hour 50 Mins
Yield
Makes about 3 dozen
By Ashley McMakin, Birmingham, Alabama
November 2011
RECIPE BY Southern Living

Mushroom Puffs are a quick and easy appetizer that your friends and family will love. One online reviewer says, "Very tasty and easy to make!!"

Ingredients

  • 1 (8-oz.) package cream cheese, softened*
  • 1 (8-oz.) can mushroom pieces and stems, drained and chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon finely chopped green onion
  • 1/4 teaspoon hot sauce
  • 1 large egg
  • 1 (17.3-oz.) package frozen puff pastry sheets, thawed
  • Parchment paper
  • 2 teaspoons freshly ground pepper

How to Make It

Step 1

Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.

Step 2

Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.

Step 3

Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.

Step 4

Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.

Step 5

*2 (2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.

Step 6

Note: To make ahead, prepare recipe as directed through Step Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step

Ashley Mac's, Birmingham, Alabama

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Ratings & Reviews

KelliCooks's Review

AlabamaChic1
December 26, 2013
I hate to review a recipe that I've made changes to, but I altered this recipe for a party and they were a huge hit! I used fresh mushrooms and cooked them down with salt, pepper, red pepper flake, garlic, and green onions. I let them cool and mixed with the cream cheese and parm. I then added some Swiss cheese I had in the fridge before I folded the pastry over. Just delicious. Everyone was asking how to make them.

MichelleMacNeil's Review

Skittles
March 02, 2013
N/A

murrayhill's Review

murrayhill
August 10, 2014
N/A

Anyuta's Review

Rogthedodger
April 16, 2013
Very tasty and easy to make!!

mramey's Review

LaurBgood
December 14, 2014
These were very popular at our party. Like other reviewers, I sautéed my own mushrooms in butter with a little garlic and some red pepper flakes. I recommend serving them hot out of the oven. For our party, we had a variety of other self-serve items, but delivered these as soon as they finished baking.

Skittles's Review

Donna
January 02, 2013
These were really good! My sister made them New Years Eve. I made some last night with 8 oz of real sauted mushrooms. ( I agree on the canned mushroom comment.) I think I will try them again without the cream cheese, just some mushrooms, pesto & parmesan. Recipe only makes 20 appetizers, not 3 dozen. ************************************* Jan 20, 2013 OOPS! I did make this again, 2 more times, except I did a better job at actually reading the recipe. It does make 40 appetizers, you are supposed to make both sheets. I just cut the cream cheese down to 4 oz. & used 8 oz. of sauted mushrooms when using only 1 puff pastry sheet.

Dstolk's Review

MichelleMacNeil
December 22, 2013
N/A

Mouse195's Review

Floridagirl
November 30, 2012
N/A

Patty46's Review

Anyuta
December 18, 2012
Never use can mushrooms in anything. They are slimmy and gross. Sear and sauté Fresh ones in a pan with salt, a little sugar, pepper and butter until brown. Then this recipe would be good.

LaurBgood's Review

Mouse195
June 16, 2013
N/A
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