Savory Puff Pastry Bites with Caramelized Onions and Mushrooms

The holidays are quickly approaching, and while holiday get-togethers may not look the same this year, the entertaining, food, and drinks are still just as important and these savory mushroom puff pastry bites are sure to be a hit!

These savory mushroom puff pastry bites hit all the right notes with sweet caramelized onions, marinated Portobello mushrooms, Applewood smoked cheddar cheese, and a hint of fresh thyme. Although there are several steps required to assemble these tasty morsels, the results are well worth the effort.

I am so excited to share that I am participating in this year’s Homemade Holiday Inspiration series with some talented bloggers! Each week, for the month of November, we will be inspiring you with recipes, decorating ideas, crafts, homemade gift ideas, and much more!  Simply scroll to the bottom of the post to see some beautiful Holiday Entertaining ideas!   A huge thank you to Liz from Hoosier Homemade for organizing this amazing series.

It takes some time to caramelize the onions, so this recipe is designed to give you plenty of leftovers. Store unused portion in an airtight container in the refrigerator for up to one week or freeze for later use. Caramelized onions are wonderful on sandwiches, in soups, or on top of your favorite pizza.

Pre-Planning Tips:

  1. Save time by caramelizing the onions a day or two before preparing this recipe.
  2. Thaw puff pastry overnight in the refrigerator.
  3. Place cheese in the freezer for 10 minutes before grating for best results.

Prep time: 30 minutes
Cook time: 90 minutes
Yield: 64 appetizers

Marinated Mushrooms:

8 oz. baby Portobello mushrooms, cleaned and sliced
¼ c. Marsala wine

Sea salt and black pepper, to taste
2 T. extra virgin olive oil

Caramelized Onions:

4 large yellow onions
¼ c. unsalted butter
3 T. dry white wine
Sea salt and black pepper, to taste

Remaining Ingredients:

1 package frozen puff pastry
2 eggs, beaten
all-purpose flour, for rolling
8 oz. Applewood smoked cheddar, grated
3 T. fresh thyme leaves

Directions:

  1. In a medium glass bowl, combine mushrooms and Marsala wine. Season with salt and black pepper, to taste. Toss to coat. Marinate for 20 minutes at room temperature. Drain excess moisture before cooking.
  2. While the mushrooms are marinating, slice off both ends of each onion and remove the papery outer layers. Cut in half lengthwise (from tip to root) and then slice each half lengthwise into strips.

    Tip: Don’t slice too thin or they may burn while cooking.
  3. Melt butter in a large, high-sided skillet set over medium heat. (For best results, do not use a non-stick pan). Add onions and stir until coated with butter.
  4. Cook for approximately 45- 50 minutes, stirring every 5 minutes or so, to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary depending on several factors, including the age of the onions and how many you cook at one time.
  5. Once the onions are started, heat 2 tablespoons olive oil in another large skillet over medium-high heat. Once oil is hot, add marinated mushrooms and sauté until browned and tender, approximately 5-7 minutes. Remove from heat and transfer to a bowl. Set aside.
  6. Preheat oven to 375°F and line two large, rimmed baking sheets with parchment paper or Silpat™ baking mats. Set aside.
  7. When the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid, if necessary, to scrape up all the brown bits and then salt and pepper the onions, to taste. Remove from heat and set aside.
  8. Cut thawed puff pastry dough in half and roll out on a lightly floured surface. With a sharp knife or pizza cutter, cut the puff pastry sheet into 32 equally sized rectangles. (See picture). Transfer puff pastry pieces to a prepared baking sheet and place in the freezer for 10 minutes.
  9. Repeat the above steps for the other half of the puff pastry.
  10. Remove baking sheets from the freezer and let sit for a couple of minutes before brushing each piece with the beaten egg. Divide the grated cheddar cheese, caramelized onions, and sautéed mushrooms among the puff pastry pieces and top with the thyme.
  11. Place baking sheets in the preheated oven and bake for 10-15 minutes before rotating each baking sheet to ensure the pastry bites cook evenly.
  1. Continue cooking until the pastry is golden brown, approximately 8-10 minutes. Remove from oven and cool slightly before serving. Enjoy!

I hope these Mushroom Puff Pastry Bites inspire you for your holiday entertaining this year and check out all the fabulous inspiration from my fellow bloggers below.

These simple entertaining ideas are sure to help. 

Smoked Salmon Cream Cheese Appetizer from Chipa by the Dozen

Christmas Appetizer Tree from Design Dazzle 

Cranberry Cream Cheese Dip from Devour Dinner

Cranberry Brie Bites from Fresh Coast Eats

Easy Holiday Bar from Hoosier Homemade

Sausage Balls from House of Nash Eats 

Spinach Artichoke Dip Wonton Cups from J Z Eats 

Dried Beef Cheese Balls from Marty’s Musings 

Cherry Cream Cheese Puff Bundles from My Uncommon Slice of Suburbia 

Christmas Crunch Popcorn Snack Mix from Rose Bakes

Eggnog from Savory Experiments 

Blue and White Tablescape from Sondra Lyn at Home 

Cranberry Goat Cheese Tarts from Tastes of Homemade 

Mushroom Puff Pastry Bites from The How to Home 

Classic Deviled Eggs from What’s Cookin’ Chicago

Savory Puff Pastry Bites with Caramelized Onions and Mushrooms

Mary Beth
Delicious Mushroom and Caramelized Onions Puff Pastry Bites – can be made ahead and frozen
0 from 0 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Appetizer
Cuisine American
Servings 64 servings
Calories 73 kcal

Equipment

Silpat Baking Mat

Ingredients
  

Marinated Mushrooms:

  • 8 ounces baby Portobello mushrooms cleaned and sliced
  • 1/4 cup Marsala wine
  • 2 tbsp. olive oil extra virgin
  • Sea salt and black pepper to taste

Caramelized Onions:

  • 4 yellow onions large
  • 1/4 cup unsalted butter
  • 3 tbsp. dry white wine
  • Sea salt and black pepper to taste

Remaining Ingredients:

  • 1 package frozen puff pastry
  • all-purpose flour for rolling
  • 8 ounces Applewood smoked cheddar grated
  • 3 tbsp. thyme leaves fresh

Instructions
 

  • In a medium glass bowl, combine mushrooms and Marsala wine. Season with salt and black pepper, to taste. Toss to coat. Marinate for 20 minutes at room temperature. Drain excess moisture before cooking.
  • While the mushrooms are marinating, slice off both ends of each onion and remove the papery outer layers. Cut in half lengthwise (from tip to root) and then slice each half lengthwise into strips. Tip: Don’t slice too thin or they may burn while cooking.
  • Melt butter in a large, high-sided skillet set over medium heat. (For best results,do not use a non-stick pan). Add onions and stir until coated with butter.
  • Cook for approximately 45- 50 minutes, stirring every 5 minutes or so, to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary depending on several factors, including the age of the onions and how many you cook at one time.
  • Once the onions are started, heat 2 tablespoons olive oil in another large skillet over medium-high heat. Once the oil is hot, add marinated mushrooms and sauté until browned and tender, approximately 5-7 minutes. Remove from heat and transfer toa bowl. Set aside.
  • Preheat oven to 375°F and line two large, rimmed baking sheets with parchment paper or Silpat™ baking mats. Set aside.
  • When the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid, if necessary, to scrape up all the brown bits and then salt and pepper the onions, to taste. Remove from heat and set aside.
  • Cut thawed puff pastry dough in half and roll out on a lightly floured surface. With a sharp knife or pizza cutter, cut the puff pastry sheet into 32 equally sized rectangles. (See picture). Transfer puff pastry pieces to a prepared baking sheet and place in the freezer for 10 minutes.
  • Repeat the above steps for the other half of the puff pastry.
  • Remove baking sheets from the freezer and let sit for a couple of minutes before brushing each piece with the beaten egg. Divide the grated cheddar cheese, caramelized onions, and sautéed mushrooms among the puff pastry pieces and top with the thyme.
  • Place baking sheets in the pre-heated oven and bake for 10-15 minutes before rotating each baking sheet to ensure the pastry bites cook evenly.
  • Continue cooking until the pastry is golden brown, approximately 8-10 minutes. Remove from oven and cool slightly before serving. Enjoy!

Notes

Pre-Planning Tips:
  1. Save time by caramelizing the onions a day or two before preparing this recipe.
  2. Thaw puff pastry overnight in the refrigerator.
  3. Place cheese in the freezer for 10 minutes before grating for best results.

Nutrition

Nutrition Facts
Savory Puff Pastry Bites with Caramelized Onions and Mushrooms
Amount Per Serving
Calories 73 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 42mg2%
Potassium 36mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 91IU2%
Vitamin C 2mg2%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword caramelized onions, entertaining, mushroom appetizer, puff pastry
Tried this recipe? Let me know what you think!Mention @TheHowToHome or tag #thehowtohome!