Mushroom Canapes

 

Cheesy Mushroom Puff Pastry Bites. An easy and delicious puff pastry appetizer

The Holiday Season is a special time for family and friend to gather and to celebrate with food. These mushroom and  cheese cananpes are the perfect and irresistible puff pastry appetizer. These bite-sized rounds of flaky puff pastry topped with caramelized onions, sautéed mushrooms, and melted cheese.

 

Makes About 45 to 50 Canapes

 

Ingredients:

2 Tablespoons extra virgin olive oil, divided
1 large yellow onion, thinly sliced
1/2 teaspoon kosher salt
16 ounces baby bella mushrooms, sliced
1/2 teaspoon minced garlic
2 teaspoons finely chopped fresh thyme leaves
1/4 teaspoon ground black pepper
1/2 cup shredded Swiss cheese
Two, 10-inch square sheets frozen puff pastry, thawed
1 egg, beaten
3 Tablespoons whole grain mustard
Chopped fresh parsley, for garnish

Directions:

Place racks in the upper and lower thirds of your oven and preheat oven to 400°F. Line two large baking sheets with silicone baking mats or parchment paper. Set side.

In a large skillet over medium low heat, heat 1 tablespoon olive oil and add the onions and salt. Sauté the onions until beginning to brown, then reduce heat to low and continue to cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes total. Remove the onions to a large bowl and set aside.

In the same skillet, heat the remaining tablespoon olive oil over medium low and sauté the mushrooms until tender, about 5 minutes. Add garlic, thyme, and black pepper and sauté 1 additional minute. Place in the bowl with the onions. Stir in the cheese.

On a lightly floured work surface, roll out the puff pastry into an even 10.5-inch square. With a 2-inch round cookie or biscuit cutter, cut the pastry into rounds (alternatively, you can slice the puff pastry into squares). You should have approximately 5 rows of 5 rounds (25 total rounds per sheet). Transfer the cut puff pastry to a prepared baking sheet, then brush lightly with the beaten egg. Prick each round with a fork to allow air to escape, then top each round with a scant 1/4 teaspoon of the whole grain mustard, then 1 tablespoon of the mushroom and onion filling. Repeat with the second pastry sheet.

Bake for 25 minutes, until the pastry is golden and crisp, rotating the pans 180 degrees and switching the positions of the baking sheets on the upper and lower racks halfway through. Let bites cool 5 minutes. Garnish with fresh parsley and serve warm or at room temperature.

 
TODAY.com Parenting Team FC Contributor

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