Looking for a vegetarian appetizer that’s still meaty and satisfying? Try these rich mushroom- and cheese-filled puff pastry bites. Chive-and-onion cream cheese is the secret ingredient here—it makes a delicious filling without any work at all. After cooking the mushrooms, be sure to let them cool slightly so that they don’t release too much liquid in the tartlets.

Paige Grandjean


Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe Summary test

25 mins
1 hr 10 mins
18 trartlets


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Sprinkle each puff pastry sheet with about 1/2 cup Parmesan, and gently press with a rolling pin to adhere. Cut each sheet into 9 (3-inch) squares. Gently press squares, cheese sides down, into 2 lightly greased (with cooking spray) 12-cup muffin pans. Place 1 teaspoon cream cheese into each tartlet. Chill, uncovered, while preparing mushrooms. 

  • Heat oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until browned and tender, 8 to 10 minutes. Add Marsala, salt, thyme, and pepper. Cook, stirring often, until liquid has evaporated, about 1 minute. Remove from heat; cool slightly, about 15 minutes.

  • Divide mushrooms among tartlets. Sprinkle evenly with fontina. Bake in pre-heated oven until pastry is golden brown and cheese is melted, 18 to 22 minutes. Run a small offset spatula around each tartlet to loosen. Transfer to a wire rack. Garnish with thyme leaves; serve warm.