Creamy Parmesan Mushroom Cup Appetizers

These creamy parmesan mushroom cup appetizers are an appropriate finger food for brand spanking new years eve and holiday parties. they’re smooth to make and flawlessly savory!

There’s just something special approximately finger meals, isn’t there? i really like hosting iciness events and get-togethers and that i nearly continually do an appetizer unfold instead of a prime meal. 

Creamy Parmesan Mushroom Cup Appetizers

I've so many preferred appetizer recipes, a number of which i’ve shared with you before like this apricot baked brie and these thai peanut salad wonton cups. however these creamy parmesan mushroom cup appetizers are my new fave!!

They may be so flawlessly savory – the addition of parmesan and clean thyme simply takes those little appetizers over the top! and if you love mushrooms even a bit bit, you are going to love those creamy parmesan mushroom cup appetizers!

Creamy Parmesan Mushroom Cup Appetizers


  • 1 1/2 sheets puff pastry dough, cut into 3 1/2 to 4 inch squares
  • 3 tablespoons butter
  • 1 medium onion, finely diced
  • 3 cloves garlic, finely minced
  • 2 cups fresh mushrooms, chopped
  • 2 teaspoons fresh thyme leaves (or dried), chopped
  • 1 small splash dry white wine
  • a pinch each of salt and pepper
  • 1 1/2 blocks full fat cream cheese, softened to room temperature
  • 1/2 cup freshly grated parmesan, plus more for topping
  • 1 egg


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Cut your defrosted puff pastry into 3 1/2 to 4 inch squares and press gently into 12 muffin cups. Place the muffin tins in the freezer for the dough to firm up while you're making the filling.
  3. Heat a large skillet over medium high heat and add the butter.
  4. When the butter is melted, add the diced onion, garlic, mushrooms, and thyme and saute until the vegetables are very soft. Add a splash of white wine and some salt and pepper too.
  5. Turn off the heat and turn the mushroom mixture out onto a plate to cool.
  6. Mix the softened cream cheese and the parmesan cheese in a bowl with a spoon and add the cooled mushroom mixture, stirring to combine.
  7. Remove the muffin tins from the freezer and divide the cheese and mushroom mixture between the 12 puff pastry cups.
  8. Top each one with a little bit more parmesan.
  9. Mix the egg with a splash of water and brush it onto the parts of the puff pastry that are visible (hanging over the sides of the muffin cups).
  10. Bake at 350 degrees Fahrenheit until the puff pastry is golden brown and the filling is bubbly (about 20 minutes).
  11. For best results, serve immediately.

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