These mushroom tartlets check all the boxes: flaky, earthy, and just the right amount of fancy without being fussy! The puff pastry crisps up like a dream, the mushrooms get that deep, earthy richness, and the creamy cheese ties it all together. Make a batch, and trust me—no one will believe how easy they are.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Mushrooms + puff pastry = easy fancy appetizer.
A few years ago, I hosted a casual get-together— a night when I told people to “just bring a bottle of wine,” but deep down, I knew I was about to whip up something special. I had a sheet of puff pastry in the fridge, a mix of mushrooms begging to be used, and a last-minute idea that turned into a total showstopper.
These mushroom tartlets vanished within minutes. Someone even snuck one onto their plate for “later” Ever since, they’ve become a foolproof appetizer for any occasion—holiday parties, date nights, or those evenings when you just want something warm, buttery, and ridiculously good without much effort.
Love easy but fancy appetizers? Check out my sweet potato skins, stuffed mushrooms, and smashed potatoes.
🍄 Ingredients and notes
These mushroom tartlets are about to be your new obsession! Grab some store-bought puff pastry (because we love a shortcut), sautéed mushrooms, a small onion, cream cheese, parmesan, olive oil, and a touch of salt and pepper. Plus, don’t forget a little all-purpose flour for dusting your surface.
Variations & Substitutions
- Mushrooms. Cremini mushrooms, oyster, button, shiitake, or even a mix all work beautifully. Just avoid overly watery mushrooms like portobello unless you remove the gills first.
- Puff pastry. Store-bought puff pastry is the easiest option, but you can definitely make your own. Use gluten-free puff pastry if needed.
- Cream cheese. Goat cheese or Boursin make excellent (and extra flavorful) substitutes.
- Parmesan cheese. Pecorino Romano or Gruyère can step in as substitutes.
- Add more complex flavors. Stir in a minced garlic clove just as the mushrooms finish cooking for an extra layer of savory goodness. A teaspoon of balsamic vinegar at the end of cooking adds depth and enhances the mushroom flavor.
- Fresh herbs. Garnish with fresh thyme leaves, parsley, or chives before serving.
Shruthi’s Top Tip
Cook the mushrooms until all the moisture evaporates and they get slightly golden. No one likes a soggy tartlet!
- Sprinkle Parmesan after baking so it stays sharp and nutty rather than disappearing into the filling.
- Squares are easier and waste less dough, but circles feel extra fancy—your call!
- For bite-sized party appetizers, cut the pastry even smaller and reduce bake time by a few minutes.
- For a golden, glossy finish, brush the edges of your puff pastry with an egg wash before baking.
📖 How to make mushroom tartlets
Step 1:
Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook, stirring occasionally, until tender and any released liquid has evaporated, about 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
Step 2:
Preheat the oven to 375°F (190°C).
Step 3:
On a lightly floured surface, roll out puff pastry to smooth any creases. Cut into small squares or circles and transfer to a parchment-lined baking sheet.
Step 4:
On a baking sheet lined with a parchment paper, spread a thin layer of cream cheese onto each pastry piece. Spoon mushroom mixture evenly over the top.
Step 5:
Before baking, lightly press the edges of the puff pastry with a fork. This helps them crisp up and hold their shape. If you have time, pop the assembled tartlets in the fridge for 10 minutes before baking. Cold pastry = flakier results.
Step 6:
Bake until the pastry is golden brown and crisp, 15-20 minutes. Check after the 15 minute mark and then increase in 1 minute increments.
Step 7:
Let cool for a few minutes. Sprinkle with Parmesan and fresh herbs before serving!
🍴 How to serve mushroom tarts
Serve these mushroom tartlets as an appetizer for brunch, parties, or whenever you’re feeling a little fancy (because why not?). They pair beautifully with a fresh arugula beet salad, roasted pear salad, or a cozy bowl of creamy tomato soup.
Before serving, you can add a dollop of ricotta or a drizzle of truffle oil to make it even more rich and fancy!
🍴Storage and reheating suggestions
Store leftover tartlets in an airtight container in the refrigerator for up to 2 days.
To freeze, place baked tartlets on a baking sheet and freeze for 1-2 hours before transferring to an airtight freezer-safe container. Store for up to 1 month.
Reheat in the oven at 375°F (190°C) for 5-7 minutes to restore the crispness of the puff pastry.
🍴 More fancy appetizer recipes
If you like this recipe, check out my other fancy appetizers:
Vegetarian Stuffed Mushrooms
Veggie Pinwheels
Stuffed Baked Potatoes
Sweet Potato Skins
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Mushroom Tartlets
Ingredients
- 1 sheet puff pastry, store-bought
- 4 cups mushrooms, finely chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- ¼ teaspoon salt, adjust to taste
- ⅛ teaspoon black pepper, adjust to taste
- ¼ cup cream cheese, softened
- ¼ cup parmesan cheese, grated
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes.
- Add mushrooms and cook, stirring occasionally, until tender and any released liquid has evaporated, about 5 minutes.
- Season with salt and pepper. Remove from heat and let cool slightly.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out puff pastry to smooth any creases. Cut into small squares or circles and transfer to a parchment-lined baking sheet.
- Spread a thin layer of cream cheese onto each pastry piece. Spoon mushroom mixture evenly over the top.
- Before baking, lightly press the edges of the puff pastry with a fork. This helps them crisp up and hold their shape.
- If you have time, pop the assembled tartlets in the fridge for 10 minutes before baking. Cold pastry = flakier results.
- Bake until the pastry is golden brown and crisp, 15-20 minutes. Check after the 15 minute mark and then increase in 1 minute increments. Let cool for a few minutes.
- Sprinkle with Parmesan before serving.
Notes
- A mix of cremini, shiitake, and button mushrooms adds depth of flavor, but any variety works. Avoid washing mushrooms under water—wipe them clean with a damp paper towel to prevent excess moisture.
- Swap Parmesan for Gruyère or aged cheddar for a slightly different flavor profile.
- The mushroom filling can be prepared up to a day in advance and stored in the refrigerator. Assemble just before baking for the crispiest results.
- Add a dollop of sour cream on top before serving for extra richness.
- Keep the pastry cold for best results. If it becomes too soft, chill it in the refrigerator for 10 minutes before cutting. Work quickly to maintain its structure.
Storage Tips
- Store leftover tartlets in an airtight container in the refrigerator for up to 2 days.
- To freeze, place baked tartlets on a baking sheet and freeze for 1-2 hours before transferring to an airtight freezer-safe container. Store for up to 1 month.
- Reheat in the oven at 375°F (190°C) for 5-7 minutes to restore the crispness of the puff pastry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I fold them over to enclose filling before baking? I’d like to take them to a picnic
Yes, you can!