Easy Mushroom Spinach Appetizers
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Creamy mushroom and spinach puffs – it’s the perfect app for a fancy dinner party or as finger food at a tailgate.
Whether you’re hosting a fancy dinner party or looking for the ideal finger food for a tailgate, creamy mushroom and spinach puffs are sure to be a hit. These delightful bites combine the earthy flavors of mushrooms with the fresh zest of spinach, all encased in a flaky puff pastry.
One thing is certain wherever you serve them: they’re bound to disappear quickly because they’re absolutely delicious!
This recipe came about during a spontaneous kitchen clean-out before I headed off for a weekend getaway. I was determined not to let my fresh spinach and mushrooms go to waste. After finding some pastry sheets in the freezer, it seemed like the perfect opportunity to whip up something special.
Here’s What You Need
- Butter: Adds richness and helps sauté mushrooms and onions.
- Mushrooms: Provide an earthy flavor base to the filling.
- Onion: Adds sweetness and depth to the mushroom mixture.
- Garlic: Infuses the filling with a pungent kick.
- Cream Cheese: Offers creaminess and binds the filling together.
- Spinach: Brings freshness and color to the dish.
- Puff Pastry: Creates a flaky, buttery shell for the filling.
- Mozzarella: Melts beautifully, adding a gooey texture.
- Gruyère: Gives a nutty flavor and smooth melt to the topping.
- Fresh Parsley: Adds a fresh, herbal finish to the baked puffs.
Let’s Cook
First things first, let’s get that oven heated to 375°F. While it’s warming up, grab a large skillet and melt your butter over medium-high heat. Once it’s nice and frothy, it’s time to add your chopped mushrooms, onions, and garlic. Give them a good stir and let them sauté until those mushrooms are juicy and the onions start to take on a nice golden color.
Mixing It Up
Now, scoop in your cream cheese into the skillet with the mushrooms and onions. Stir that around until it’s all smooth and blended. Then go ahead and toss in all your spinach. Keep stirring gently—this part doesn’t take long. You just want to see that spinach wilt down and turn a vibrant green. Once that’s done, take the skillet off the heat and let the mixture cool down for a bit so it’s not too hot to handle.
Shaping the Puffs
While your filling is cooling, let’s deal with the puff pastry. Lay it out flat on your counter and gently unfold it. Got a cookie cutter? Perfect. If not, the rim of a glass or a small bowl works just as well. Cut out as many circles as you can from the dough. If you’ve got leftovers, just roll it out and keep cutting until you’ve used it all up. Arrange these dough circles on a baking sheet lined with parchment paper or a silicone baking mat.
Adding the Toppings
Sprinkle a bit of mozzarella on each dough circle first—this helps catch all the flavors on top. Now, spoon about 1-2 tablespoons of your mushroom and spinach mix onto each. Don’t be shy; pile it on there! Finish each puff with a sprinkle of Gruyère cheese for that perfect melt.
Bake and Enjoy
Pop them in the oven and bake for about 15-20 minutes. You’ll know they’re ready when the edges of the puffs turn a beautiful golden brown and the cheese on top is bubbly and irresistible. Pull them out, sprinkle a bit of fresh parsley over the top for that final touch, and there you have it! Serve them warm, and watch them disappear.
Perfect Puff Pointers
- Preheat and prep: Always preheat your oven before you start. Ensuring your oven is at the right temperature, 375°F, is crucial for achieving that perfectly puffed pastry and golden finish.
- Handling puff pastry: Keep the puff pastry cold until you’re ready to use it. If it warms up too much, the butter streaks can melt, which affects how it rises and turns golden.
- Achieving golden perfection: If you find the tops of your puffs are browning too quickly, place a piece of aluminum foil over them. This will prevent them from burning while allowing the rest of the puff to cook through.
- Cooling down: Let the mushroom and spinach mixture cool a bit before spooning it onto the pastry disks. This prevents the pastry from becoming soggy from the heat.
- Serving suggestion: These puffs are best served warm, but they can also be enjoyed at room temperature. If you need to reheat them, a few minutes in the oven will bring back their crispy texture.
These mushroom and spinach puffs are not just for fancy dinners or tailgates; they’re perfect anytime you want to impress with minimal effort. The combination of creamy cheeses and savory mushrooms wrapped in flaky pastry makes them a go-to for any occasion. Plus, they’re a great way to use up fresh veggies you have on hand.
Mushroom Spinach Puffs
Equipment
- circle cookie cutters
Ingredients
- 2 tablespoons butter
- 1 cup mushrooms chopped
- ⅓ 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
Instructions
- Preheat the oven to 375°F (190°C). Melt the butter in a large skillet over medium-high heat. Once the butter is frothy, add the chopped mushrooms, onions, and garlic. Sauté 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 turned a bright green color. Transfer the mixture to a bowl and allow it to cool for a few minutes.
- Lay the thawed 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. Arrange the dough circles on a baking sheet lined with parchment or a silicone mat.
- Sprinkle mozzarella onto each circle, then spoon 1-2 tablespoons of the spinach and mushroom mixture onto the tops of each. Top the puffs with Gruyère and bake for 15-20 minutes, or until the edges of the puffs are golden brown and the Gruyère is melted.
- Sprinkle the puffs with any remaining Gruyère cheese and freshly minced parsley, as desired. Serve warm or at room temperature. These can be chilled and stored in the fridge for up to a week.
