Roasted Mushroom & Gruyere Cups
A savory, bite-sized appetizer inspired by French bistro flavors. Roasted mushrooms mingle with Gruyère in crisp pastries, finished with a subtle herb note—perfect for grab-and-go cups at a mystery party. The cups stay warm and glossy, with a pleasant earthy bite and melt-in-the-mouth cheese.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 6 servings)Ingredients(scaled)
- ⅓ 1/2 cup cremini mushrooms, finely chopped
- ⅓ 1/4 cup onion, minced
- ⅓ tsp olive oil
- ⅓ 1/4 tsp dried thyme
- ⅓ 1/4 tsp salt
- ⅓ pinch black pepper
- ⅓ 1/4 cup Gruyère cheese, grated
- ⅓ sheet puff pastry, thawed
- ⅓ small egg, beaten (for egg wash)
- ⅓ tsp fresh parsley, chopped (optional for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment and set aside.
- Toss mushrooms, onion, olive oil, thyme, salt, and pepper in a small bowl; spread on a sheet and roast 10 minutes, until browned and fragrant.
- Cut puff pastry into 4 squares; press each square into a mini cup/mold or small muffin tin to form cups. Brush edges with egg wash.
- Fill cups with roasted mushroom mixture and top with grated Gruyère.
- Bake 12–14 minutes until pastry is golden and cheese is bubbling. Let cool 2–3 minutes, garnish with parsley if using, then serve in cups.
Chef’s Pro Tips
- Chill the mushroom mixture before filling to help cups hold shape.
- Add a splash of white wine to mushrooms for depth.
- For extra crispness, freeze filled cups briefly before final bake.
Serving Suggestions
Serve warm as a grab-and-go canapé with a light herb salad on the side or a dollop of crème fraîche for extra richness.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 1 day; reheat briefly in a 350°F oven until warm.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 12 |
| carbs | 22 |
| fat | 20 |
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