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Mushroom Spinach Puffs Recipe

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4.3 from 12 reviews

These Mushroom Spinach Puffs are a delightful savory appetizer featuring a buttery puff pastry filled with a flavorful mixture of sautéed mushrooms, onions, garlic, cream cheese, and vibrant wilted spinach, topped with melted mozzarella and Gruyère cheese. Perfect for parties or a light snack, they are easy to prepare and bake to golden perfection.

Ingredients

Vegetables and Dairy

  • 2 tablespoons butter
  • 1 cup mushrooms, chopped
  • 1/3 cup onion, finely minced
  • 2 tablespoons garlic, minced
  • 3 tablespoons cream cheese
  • 6 cups spinach
  • 1/4 cup mozzarella, shredded
  • 1 cup Gruyère, shredded
  • Fresh parsley, for topping

Dough

  • 1 sheet puff pastry, thawed

Instructions

  1. Preheat and sauté: Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, melt the butter until frothy. Add the chopped mushrooms, onions, and minced garlic, sautéing until the mushrooms release their moisture and the onions start to caramelize.
  2. Wilt spinach and mix: Stir the cream cheese into the mushroom mixture until well combined. Gradually add the spinach, gently stirring until it completely wilts and turns a bright green color. Transfer this filling to a bowl and let it cool slightly.
  3. Prepare pastry circles: Unfold the thawed puff pastry sheet on a clean surface, removing any parchment. Using a circle cookie cutter or the top of a glass, cut out as many dough circles as possible. Gather and reroll any excess dough to cut more circles. Place the circles on a baking sheet lined with parchment paper or a silicone baking mat.
  4. Assemble puffs: Evenly sprinkle shredded mozzarella cheese over each dough circle. Spoon 1 to 2 tablespoons of the spinach and mushroom mixture on top, then add a generous amount of shredded Gruyère cheese over the filling.
  5. Bake: Bake the assembled puffs in the preheated oven for 15 to 20 minutes, or until the puff pastry edges are golden brown and the Gruyère cheese is melted and bubbly.
  6. Garnish and serve: Once baked, sprinkle the puffs with any remaining Gruyère cheese and freshly minced parsley as desired. Serve warm or at room temperature. These puffs can be stored in the refrigerator for up to one week.

Notes

  • Make sure to thaw puff pastry completely before cutting to avoid tearing.
  • Use fresh spinach for the best flavor and texture; frozen spinach can be substituted if well-drained.
  • Feel free to substitute Gruyère with another melting cheese like Swiss or Fontina.
  • These puffs can be made ahead and reheated in the oven to refresh their crispiness.
  • To make smaller bite-sized puffs, use a smaller cutter and reduce baking time slightly.

Find it online: https://bitezly.com/mushroom-spinach-puffs-recipe/