Best 4 Baked Mushroom Cheese Puffs Recipes

MUSHROOM PUFF PASTRY BITES

Steps:

• Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat., Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling., Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm. Freeze option: Cover and freeze unbaked triangles on parchment-lined baking sheets until firm. Transfer to a freezer conatiner; return to freezer. To use, bake as directed.

MUSHROOM PUFFS RECIPE

Steps:

• In a large saute pan, melt butter over medium heat.
• Once melted, stir in sliced mushrooms and cook until tender, about 10 minutes (more or less to taste).
• In the last minute or two, stir in Boursin Monterey Jack & Spicy Pepper Cheese Dip.
• Stir until melted. Season with salt and pepper and set aside.
• Preheat oven to 425 degrees F.
• Unroll the phyllo dough, and cut into three equal strips.
• Place two sheets of the phyllo onto your work surface. Cover the stack of remaining sheets with a damp paper towel. They'll dry out if you don't.
• Brush the top sheet of phyllo with the smallest amount of melted butter. If you use too much, these will get greasy.
• In one corner, place 1-2 tablespoons of filling.
• Fold phyllo dough over the filling to make a triangle.
• Continue folding back and forth in a triangle shape.*
• Gently press to make sure the filling is sealed.
• Pace on an ungreased baking sheet, and spritz with the smallest amount of cooking spray. Again, if you use too much, these will end up greasy.
• Repeat with remaining dough and filling.
• Bake for 8 minutes, gently flipping halfway through.
• After baking, if they're a little greasy, just dap with a paper towel.
• Serve and enjoy!
• Create a slit in the date.
• Stuff with cheese.
• Wrap with a small piece of prosciutto.
• Serve cold/room temperature or serve warm!
• If serving warm, preheat oven to 350 degrees and line a baking sheet with a silicone mat.
• Bake until filling is warm and prosciutto is a little crispy, about 10 minutes.

MUSHROOM PUFFS

Steps:

• In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. , Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until puffed and golden brown.

BAKED CHEESY SAMOSA PUFFS

Steps:

• Place a rack in middle of oven; preheat to 400°. Place potatoes in a medium saucepan and pour in cold water to cover by 1". Season generously with salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 25-30 minutes. Drain potatoes and let sit until cool enough to handle.
• Peel potatoes, then place in a large bowl and mash with a potato masher or fork until mostly smooth with some pea-size pieces remaining.
• Heat oil in a medium nonstick skillet over medium. Cook cumin seeds, mustard seeds, and asafetida, stirring, until fragrant, about 10 seconds. Add chile and ginger and cook, stirring, until softened, about 30 seconds. Stir in coriander, turmeric, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; cook, stirring, until fragrant, about 1 minute. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
• Stir cheese, cilantro, lime juice, garam masala, and sugar into potato mixture. Taste and season with more salt if needed.
• Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about 4½", then divide between 2 parchment-lined baking sheets.
• Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg. Chill puffs 15 minutes.
• Bake puffs until pastry is golden brown and cheese is melted, 25-30 minutes. (Some cheese may ooze out and that is okay.)
• Serve puffs with ketchup, green chutney, or hot sauce for dipping.