Mushrooms are by far and away my favorite vegetable. I love how substantial and meaty they are, especially on days when I want to ditch meat. They are also so darn versatile. Party and Holiday season is around the corner now, with Thanksgiving just 2 months away. SLOW DOWN, 2018, geez! So I am already starting to plan, and I began with a fun appetizer/party bite. These mushroom gouda puffs are so simple but seem fancy!
The mushrooms gouda puffs needed to bake for about 25-30 minutes to get the pastry nice and crisp and the filling set. When they came out I just ran a knife around the edges to loosen them, and they were ready to serve! They really were such a fun and flavorful bite. The smokey gouda and meaty mushrooms worked so gorgeously together. Hope you all enjoy them to and serve them at your next party! xoxo
These are such fun mushroom gouda puffs that make a simple and amazing party bite, appetizer or side dish for all of the upcoming Holiday celebrations!
- 2sheetsfrozen puff pastrythawed enough to work with but still cold
- 16ouncescremini mushrooms
- 4ouncessmoked goudacut into smaller chunks
- 1pinchblack pepper
- 1/2teaspoondried tarragon
- 1/2teaspoondried basil
Get out 2 muffin tins that each have 12 wells and spray them both well with cooking spray. Pre-heat the oven to 375. Then take each sheet of puff pastry and cut them into 12 squares. Do this by cutting along the fold seams to cut the sheet into thirds, then cut each third into 4 equal squares. Press each square into a muffin well to fill both tins. Then get out a food processor and combine the remaining ingredients in its bowl. Run the processor until you have a fine mixture that still has a little bit of texture.
Use a big, heaping tablespoon to scoop the filling into the center of each puff pastry square. Bring the corners together on top of the filling to help enclose it, but it's ok if some goes through the sides. It's unavoidable. Brush the beaten egg on each puff, then bake them for 25-30 minutes. The puff pastry should be golden and crisp, with the filling set. Let them cool for a few minutes, then run a knife gently around the edge of each one to help loosen them from the tin. Serve immediately and enjoy!