Mushroom Stuffed Pastry

24 servings Prep: 20 m Cook: 14 m Total: 34 m Intermediate
5.0/5 (2)
I have cooked these appetizers so many times for parties; if Cajuns are at my party I crank up the red pepper; if not I tame the flavor a bit. Either way you go this will be hit at any Mardi Gras party, holiday or family gatherings. Great for picnics too! These savory mushroom-filled puff pastry bites feature cream cheese, garlic, and adjustable heat from cayenne. As the old Cajuns would say, C’est Mardi Gras, donnez mois sinc sou! translated: It’s Fat Tuesday, give me a nickel.

Ingredients

24 servings
  • 1 package puff pastry (thawed)
  • 4 cups freshly chopped mushrooms
  • 1/4 cup cream cheese
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper or cayenne
  • 3/4 tsp garlic powder
  • 1/2 tsp fresh garlic minced
  • 1 small shallots chopped fine (optional)

Step-by-Step Instructions

  1. Preheat oven to 400°F. Thaw puff pastry according to package directions if frozen.
  2. In a large skillet (Teflon preferred), heat the butter over medium heat. Add the fresh minced garlic and optional shallots if using, and cook until golden, about 2-3 minutes.
  3. For the mushrooms, I have used half Portabella and button or all of one or the other. Add the chopped mushrooms, salt, black pepper, red pepper (adjust to taste), and garlic powder. Cook until mushrooms are softened and most of the liquid has evaporated, about 8-10 minutes. Remove from heat.
  4. Stir in the cream cheese to make the mushrooms stick together. Let the filling cool slightly.
  5. Roll out the thawed puff pastry into a large rectangle sheet. Cut into 2x2 inch squares and place each square in a cup of a 24-cup mini-muffin pan, pressing gently to form a cup.
  6. Fill each pastry cup 3/4 full with the mushroom filling. Bake for 14 minutes in the preheated 400°F oven or until golden brown. Serve warm.

Common Problems and Solutions

Q: Why is my puff pastry getting soggy?

A: Make sure to cook the mushrooms until most of the liquid has evaporated before mixing in the cream cheese. Excess moisture is the main culprit. Also, don't fill the pastry cups more than 3/4 full, and serve them soon after baking for best texture.

Q: Can I make these ahead of time?

A: Yes! You can assemble the filled pastries and refrigerate them for up to 4 hours before baking. You can also freeze them unbaked: place on a baking sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

Q: How do I adjust the spice level?

A: Start with just a pinch of cayenne if serving to people not accustomed to heat. For Cajun crowds, increase the cayenne to 1/2 teaspoon or more. You can also add a few dashes of hot sauce to the filling. Taste and adjust before filling the pastries.

Tips and Techniques

Use a mix of mushroom varieties for deeper flavor—portabella mushrooms add a meaty richness while button mushrooms give a milder taste. Let the filling cool slightly before filling the pastry cups so the puff pastry doesn’t get soggy. These are best served warm from the oven when the pastry is crisp and flaky.

Ingredient Substitutions

  • puff pastry: phyllo dough
  • cream cheese: goat cheese or boursin
  • button or portabella mushrooms: cremini, shiitake, or oyster mushrooms
  • shallots: green onions or finely diced yellow onion

Equipment Needed

  • 24-cup mini-muffin pan
  • Large non-stick or Teflon skillet
  • Rolling pin (if puff pastry needs additional rolling)
  • Sharp knife or pizza cutter for cutting pastry squares

Historical Context

While puff pastry isn’t traditionally Cajun, Louisiana cooks have always been masters at adapting French techniques and ingredients to local tastes. These mushroom-stuffed pastries bring together French pastry-making with Cajun seasoning sensibilities, creating the perfect party food that can be adjusted for any crowd from refined to rustic.