Mushroom Croustades

These delicious mushroom appetizers make a wonderful hors d’oeuvre but are also a delicious breakfast or snack.

Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium

Serves: 4


  • 17 oz. frozen puff pastry sheets
  • 2 Tbsp. butter
  • 2 cups chopped mushrooms
  • 1 small onion, chopped
  • 1 tsp. salt
  • 1⁄2 tsp. black pepper
  • 1 small clove garlic, minced
  • 4 Tbsp. cooking sherry
  • Cooking spray
  • 3 eggs
  • 1⁄2 cup half and half


  • Preheat oven to Bake at 400°F.
  • Remove pastry sheets from box and lay on counter to defrost. In a medium skillet, add the butter, mushrooms, onions, and salt and pepper and sauté for 5 to 6 minutes. Add garlic and sauté an additional minute. Add cooking sherry and use a wooden spoon to stir in all particles from the sides of the pan. Remove from heat.
  • Spray mini muffin pan with cooking spray. Roll puff pastry out on a floured counter, and cut 3-inch circles, 6 from each sheet. Put each pastry circle in muffin pan, ruffling the edges. Fill with mushroom mixture.
  • Beat eggs and half and half in a bowl. Pour enough egg into each mushroom cup to almost fill the cup.
  • Bake for 15 to 20 minutes until pastry is golden brown.