Paula of Bell’amimento gives us a delicious appetizer, Sauteed Mushroom and Brie Puff Pastry Bites, to share at our gatherings this holiday season.
Tis the holiday season. If you’re looking for a little something to serve at your soiree this year and don’t want to go the usual sausage balls, or little smokies route (not that we don’t love those because we do but sometimes you just want to jazz it up a bit), try these sauteed mushroom and brie puff pastry bites. They’re like the best mushroom pizza you’ve ever tasted but instead of a jeans and t-shirt presentation they’ve thrown on a hot pair of stilettos to go with those skinny jeans and added a dressy top with a little sparkle.
We’ve used baby portabellos because we love their earthy flavor and it pairs beautifully with the brie, but you could use any fresh mushroom variety (or a blend) that spins your top. These bites can be prepared in advance and popped into the fridge and then just pull out the tray before your guests arrive and bake them off so they’re warm and welcoming as soon as they’re in the door.
Use the rest of the wine in the recipe to serve alongside these sure to be a big hit appetizers!
Sauteed Mushroom and Brie Puff Pastry Bites
Prep Time: 15 minutes
Cook Time: 20 minutes
17.3 ounces puff pastry sheets (1 box) – thawed
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 shallot – minced
1 clove garlic – minced
8 ounces baby portobella mushrooms – sliced
2-3 sprigs fresh thyme
1/4 cup dry white wine
6 ounces brie
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
In a large saute pan heat olive oil and butter over medium heat. Add shallot, garlic and cook until softened. Add mushrooms. Season with salt, pepper and thyme. Add wine and cook until wine has completed reduce and mushrooms are cooked through. Set aside to cool slightly.
Cut each puff pastry sheet into 9 equal portions.
To assemble: Place a slice of brie into center of each puff pastry square. Top with a spoonful of mushroom mixture. Fold pastry into a triangle. Seal using a fork. Transfer to baking sheet. Continue with remaining squares.
Bake for approximately 20 minutes OR until pastry is golden. Serve warm.