Mushroom Spinach Puffs

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mushroom puffs

Creamy mushroom and spinach puffs – it’s the perfect app for a fancy dinner party or as finger food at a tailgate.

Wherever you eat them, one thing is for sure: they’re delicious!

This recipe was a result of a night of me cleaning out the fridge before leaving for a long weekend – I wanted to make sure my fresh spinach and mushrooms were still tasty when I returned. So I thawed some pastry sheets and sauted up the mushrooms and spinach.

Each cut of pastry dough is topped with a sprinkling of mozzarella and gruyere cheeses to hold on the mushroom and spinach topping.

mushroom puffs

Mushroom Spinach Puffs

The Starving Chef
Delicious sauted mushrooms and spinach on top of a puff pastry disk.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine Finger Food
Servings 12 pastries



  • 2 tablespoons butter
  • 1 cup mushrooms chopped
  • cup onion finely minced
  • 2 tablespoons garlic minced
  • 3 tablespoons cream cheese
  • 6 cups spinach
  • 1 sheet puff pastry thawed
  • ¼ cup mozzarella shredded
  • 1 cup gruyere shredded
  • fresh parsley for topping


  • Preheat the oven to 375 F | 190 C. Melt the butter in a large skillet over medium high heat. When the butter is frothy, add the chopped mushrooms, onions and garlic. saute until the mushrooms have released their moisture and the onions are just beginning to caramelize.
  • Stir the cream cheese into the mushrooms and onions, then add in all the spinach. Slowly and gently stir the spinach until it has completely wilted and is a bright green color. Transfer to a bowl and let cool for a few minutes.
  • Thaw the puff pastry on the counter. Unfold it and remove the parchment before using a circle cookie cutter (or the top of a glass or bowl) to cut out as many disks of dough as you can. Remove the excess dough – it can be rolled out and more circles can be cut out. Arrange the dough onto a baking sheet lined with parchment or a silicone sheet.
  • Sprinkle mozzarella onto each circle then spoon 1-2 tablespoons of the spinach and mushroom mixture onto the tops of each. Top the puffs off with gruyere then bake for 15-20 minutes. When the puffs are ready, the edges of the puffs should be golden brown and the gruyere should be melted.
  • Sprinkle the puffs with any remaining gruyere cheese and freshly minced parsley, as desired. Serve warm or room temperature. They can be chilled and kept in the fridge for up to a week. Enjoy!


Keyword mushrooms, puff pastry, spinach
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