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This Mushroom Tartlets recipe is sponsored by Roth Cheese. As always, all opinions are my own ?

Mushroom Tartlets are bite-sized appetizers made with puff pastry, caramelized onions, mushrooms and shredded cheese. For me, they are the perfect go-to holiday appetizer all throughout the season whether you’re hosting or attending a party. They’re vegetarian, can be made gluten-free on a different puff pastry, and they’re totally festive!

What ingredients do you need for mushroom tartlets

The three most important ingredients are the puff pastry, the mushrooms and the cheese. Aside from that, you can really adjust everything else and swap ingredients as you see fit. I would highly recommend the onions still, as they add a sweet caramelized flavor after cooking for a long period of time. With minimal ingredients and effort, these can really make quite a big impression!

Here are the three key ingredients:

Puff Pastry: These are widely available in the freezer section of all grocery stores, especially during the holidays. Find your favorite brand and opt for a gluten-free one to keep this recipe grain free. Make sure to thaw the puff pastry if you’re using frozen 20 minutes before assembling. However, don’t leave it at room temperature longer than 20-30 minutes.

Mushrooms: The type of mushrooms here can vary based on preference. For ease, low price and convenience, I would recommend cremini mushrooms or white button mushrooms. But you can also get more fancy and use something like shiitake mushrooms. Be sure to slice the mushrooms or chop them finely so they can fit into the small puff pastries.

Cheese: I love using the Grand Cru from Roth Cheese It’s an alpine-style cheese made with fresh local milk in Wisconsin and then aged 4+ months. It’s the perfect cheese for the holidays because it’s unique and special with a robust and full-bodied taste. That means these mushroom tartlets won’t taste ordinary, but truly remarkable. The cheese really makes a difference!

How to make mushroom tartlets

1. Cook chopped onions with olive oil. You’re going to cook them for about 15 minutes to caramelize them.
2. You’ll know they’re done because they will be browned, but not burnt, and shrink down by more than half.
3. Next, add the sliced mushrooms and some sugar of choice (which is optional).
4. When the mushrooms are fully cooked and browned, throw in the garlic and some fresh herbs, like rosemary, sage or thyme, and cook for an additional minute. Adding the herbs at the end will really help to bring out the flavor.

Now you’re ready to assemble the mushrooms tartlets. You’ll use one sheet of puff pastry and cut out small circles using a cookie cutter or other small round shape. The recipe is enough for about 24 2-inch rounds, but it will depend on how much you stuff them. You can also re-roll the leftover puff pastry to create about 12 more rounds if you wanted to stretch the recipe.

Brush egg wash on the puff pastry. Then you’ll have to either prick the centers or use a smaller cookie cutter to form an indentation in the middle of the puff pastry. This prevents the center from really puffing up. Now just add about 2 tablespoons of the mushroom mixture on top.

Next you’re ready to add the cheese on top. I finely shred the Grand Cru from Roth Cheese so it creates crispy edges when baked in the oven. Don’t worry if some fall off the mushroom puff pastry; it will still be cheesy perfection!

Then you’re ready to bake them in the oven until the puff pastry gets all flaky and the cheese melts. You won’t be able to resist eating them when they come out of the oven! My mushroom enthusiast son devours these and even my mushroom nonfan daughter gave them a try and was sold by the combination of the crispy cheese and the airy puff pastry.

Tips for making mushroom tartlets

1. Chop the onions and mushrooms more quickly using a food processor. With the long cooking time for the onions and mushrooms, they both shrink up quite a bite, so having perfect shapes is not necessary. If you find it quicker to use a food processor, it’s a great option for making them faster.
2. Adjust the size of the mushroom puff pastry. I love this recommended size for a savory bite-sized finger food option. But you can turn them into plated appetizers by cutting larger circles, and you can even serve them on a wide or round flatbread.
3. Prep the mushroom mixture in advance. While caramelizing the onions and cooking the mushrooms isn’t difficult, it is time consuming waiting for the onions to caramelize. So, I recommend making this in advance to minimize prep the day you’re baking them. Just be sure not to assemble on the puff pastry as the cooked vegetables will make the pastry soggy.

Frequently asked questions

These mushroom tartlets are always such a hit with friends and family! In fact, I think anytime you serve bite-sized food, especially in puff pastry form, they’re sure to be a huge crowd pleaser. From the flaky puff pastry to the sweet onion mushroom mixture to the robust crispy Grand Cru from Roth cheese on top, they are all around perfect holiday appetizers. Roth Cheese can be found in your grocer’s deli case and online via Instacart and Amazon Fresh.

More holiday appetizers:

• Christmas Wreath Salad
• Vegetarian Stuffed Mushrooms
• Spanakopita Triangles
• Baked Brie Holiday Appetizer
• Mac and Cheese Bites
• Cauliflower Fritters
• Crostini with Roasted Tomatoes
• Vegetable Spring Rolls

Thank you Roth Cheese for sponsoring this Mushroom Tartlets recipe.

If you’ve tried this healthy-ish feel good Mushroom Tartlets recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!