Ingredients
- nonstick cooking spray
- 1 tablespoon olive oil
- ½ medium onion, diced
- 8 ounces baby bella mushrooms, chopped
- 2 cloves garlic, minced
- freshly cracked salt and black pepper to taste
- 1 sheet frozen puff pastry, thawed
- 2 ounces Gruyère cheese, shredded
- 1 tablespoon grated Parmesan cheese
- ¼ teaspoon dried thyme
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
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Heat olive oil in a skillet over medium heat. Add onion and cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add mushrooms and garlic, and cook until mushrooms are soft. Season with salt and pepper. Transfer vegetables to a paper towel-lined plate with a slotted spoon.
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Roll out puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 ½-inch) squares. Press each dough square into each mini muffin cup and prick with the tines of a fork.
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Divide mushroom mixture amongst pastry cups. Top with shredded Gruyère and Parmesan cheeses. Sprinkle with thyme.
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Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, about 15 minutes. Briefly cool in the pans on a wire rack before transferring the bites to a serving dish. Serve warm.