Menu
Baked Brie with Mushrooms Baked Brie with Mushrooms
Mushroom-Stuffed Baked Brie Mushroom-Stuffed Baked Brie
Ham & Brie Pastries Ham & Brie Pastries
Brie Puff Pastry Brie Puff Pastry
Brie Mushroom Soup Brie Mushroom Soup
Brie and Wild Mushroom Soup Brie and Wild Mushroom Soup
Baked Brie in Puff Pastry Baked Brie in Puff Pastry
Baked Brie Baked Brie
Mushroom Pastrami Hoagies Mushroom Pastrami Hoagies
Brunch-Style Portobello Mushrooms Brunch-Style Portobello Mushrooms
Mushroom and Olive Bruschetta Mushroom and Olive Bruschetta
Mushroom Pastry Tarts Mushroom Pastry Tarts
Mushroom Cheeseburgers Mushroom Cheeseburgers
Goat Cheese & Onion Pastries Goat Cheese & Onion Pastries
Air-Fryer Ham and Brie Pastries Air-Fryer Ham and Brie Pastries
Onion Brie Appetizers Onion Brie Appetizers
Brie with Almonds Brie with Almonds
Creamy Mushroom Bruschetta Creamy Mushroom Bruschetta
Brie and Sausage Brunch Bake Brie and Sausage Brunch Bake
Brie-Apple Pastry Bites Brie-Apple Pastry Bites

Brie Mushroom Pastries

Add a Review
Test Kitchen Approved
Total Time

Prep: 45 min. Bake: 15 min.

Makes

1 dozen

Updated: Jun. 26, 2019
You can use this recipe for parties as an appetizer or for dinner gatherings as the first course. The rustic and savory taste of the mushrooms is balanced by tangy Brie and delicate puff pastry. —Vivi Taylor, Middleburg, Florida
Brie Mushroom Pastries
Brie Mushroom Pastries Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 teaspoons olive oil
  • 12 small baby portobello mushrooms (about 6 ounces), stems removed
  • 3 ounces diced pancetta or bacon strips (about 1/2 cup)
  • 1 pound baby portobello mushrooms, finely chopped
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • 2 ounces Brie cheese, cut into 12 cubes (1/2 inch)

Directions

  1. Preheat oven to 450°. In a large skillet, heat oil over medium heat. Place whole mushrooms in pan, stem side down; cook 3 minutes per side. Drain on paper towels.
  2. In same pan, saute pancetta over medium heat until browned, 3-4 minutes. Add chopped mushrooms; cook and stir 3 minutes. Add shallots and garlic; cook and stir until juices have evaporated, 3-4 minutes. Remove from heat; stir in salt and pepper.
  3. On a lightly floured surface, roll pastry to a 15x12-in. rectangle. Cut 12 circles with a floured 3-in. round cookie cutter (save scraps for another use). Press each into a greased muffin cup; prick bottoms with a fork. Brush lightly with beaten egg.
  4. Fill whole mushrooms with cheese; place in pastry cups, cheese side up. Top with pancetta mixture. Bake until pastry is golden brown, 12-15 minutes.
  5. Serve warm or at room temperature. Refrigerate leftovers.

Can you freeze Brie Mushroom Pastries?

Cover and freeze unbaked pastries in muffin pan until firm. Transfer pastries to freezer containers, separating layers with waxed paper; return to freezer. To use, place pastries in muffin pans; cover and thaw in refrigerator overnight. Bake as directed.

To make these appetizers ahead of time, place the muffin tin in the freezer until the filling is set, then remove the pastries, wrap individually and freeze. To bake, place the frozen pastries back into an oiled muffin tin, cover with a clean towel and let thaw about an hour. Bake as directed.

Nutrition Facts

1 pastry: 148 calories, 8g fat (2g saturated fat), 26mg cholesterol, 256mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 10g protein.