Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
30 Mins
Total Time
1 Hour 50 Mins
Makes about 3 dozen

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!!"

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

Ratings & Reviews

KelliCooks's Review

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

March 02, 2013

murrayhill's Review

August 10, 2014

Anyuta's Review

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

mramey's Review

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

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

December 22, 2013

Mouse195's Review

November 30, 2012

Patty46's Review

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

June 16, 2013