Savory Mushroom Puff Pastry Parcels (Easy Appetizer or Brunch Recipe)
Golden puff pastry parcels filled with sautéed mushrooms, garlic, herbs, and melted cheese. An easy yet elegant appetizer or brunch dish that’s always a crowd-pleaser.
Ingredients
For the Mushroom Filling
- 2 cups mushrooms sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 garlic cloves minced
- 1/4 cup fresh parsley chopped
- 1/2 cup shredded cheese Gruyère, mozzarella, or Swiss
- Salt and black pepper to taste
For the Pastry
- 1 sheet puff pastry thawed but cold
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the mushrooms: Heat olive oil and butter in a skillet over medium heat. Add mushrooms and cook for 6–8 minutes until golden and all moisture has evaporated.
- Season: Stir in garlic, salt, pepper, and parsley. Cook for another 1–2 minutes until fragrant.
- Add cheese: Remove from heat and let cool slightly, then mix in the shredded cheese.
- Prepare pastry: Roll out the puff pastry lightly and cut into squares or rectangles.
- Fill and shape: Spoon mushroom filling onto the center of each piece. Fold or seal the edges as desired.
- Egg wash: Brush the tops and edges lightly with egg wash for a golden finish.
- Bake: Bake for 15–20 minutes until puffed and deeply golden.
- Serve: Garnish with fresh herbs and serve warm.
Notes
Tips & Variations
- Add sautéed spinach for extra color and nutrients
- Mix in caramelized onions for subtle sweetness
- Use thyme or rosemary for a more aromatic flavor
- Add a small drizzle of truffle oil for a gourmet touch
- Keep the pastry cold while working to ensure maximum puff
Storage
- Refrigerator: Store baked parcels in an airtight container for up to 3 days.
- Reheating: Reheat in the oven at 350°F (180°C) for about 10 minutes to restore crispness.
- Freezer: Freeze unbaked parcels for up to 2 months. Bake directly from frozen, adding a few extra minutes.