18 Delicious Mushroom Tartlet Recipes Perfect for Any Occasion

Mushroom tartlets are the ultimate bite-sized indulgence—whether you’re hosting a fancy soirée or just craving a cozy weeknight treat. With flaky pastry, savory fillings, and endless flavor twists, these 18 recipes prove that good things truly come in small packages. From earthy wild mushrooms to creamy brie pairings, there’s a perfect tartlet for every occasion. Ready to get baking? Let’s dive in!

Garlic Herb Mushroom Tartlets

These buttery, flaky tartlets are packed with savory garlic-herb mushrooms—perfect for your next brunch or appetizer spread.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, thinly sliced
• 1 tsp fresh thyme leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry slightly and cut into 12 equal squares. Press each into a greased mini muffin tin.
2. Melt the butter in a skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the mushrooms, thyme, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
3. Spoon the mushroom mixture into the pastry cups, then sprinkle each with Parmesan cheese.
4. Bake for 15–18 minutes until the pastry is golden and puffed. Let cool for 5 minutes, then garnish with parsley.

The crispy pastry and umami-rich mushrooms make these bite-sized tartlets irresistible—they disappear fast!

Tip: For extra richness, drizzle with a touch of truffle oil before serving.

Creamy Spinach and Mushroom Tartlets

These bite-sized tartlets are a crowd-pleaser, with a buttery crust and a rich, savory filling that comes together in no time.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, thinly sliced
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry and cut into 12 squares. Press into a greased mini muffin tin, then bake for 10 minutes until lightly golden.
2. Meanwhile, melt the butter in a skillet over medium heat. Add the mushrooms and cook for 5 minutes until softened. Stir in the spinach and garlic, cooking for another 2 minutes until wilted.
3. Pour in the heavy cream, salt, and pepper, simmering for 3 minutes until slightly thickened. Remove from heat and stir in the Parmesan.
4. Spoon the filling into the pre-baked tartlet shells and return to the oven for 8–10 minutes, until bubbly and golden at the edges.

The flaky pastry and creamy, umami-packed filling make these tartlets irresistible—perfect for passing around at parties or enjoying as a cozy appetizer.

Tip: For extra flavor, sprinkle a pinch of nutmeg into the filling before baking.

Brie and Mushroom Tartlets with Thyme

These buttery Brie and Mushroom Tartlets with Thyme are the perfect bite-sized appetizer—rich, savory, and packed with cozy flavors.

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, finely chopped
• 1 small shallot, minced
• 1 tsp fresh thyme leaves (plus extra for garnish)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 oz Brie cheese, rind removed and cubed
• 1 tbsp olive oil

1. Preheat oven to 400°F. Roll out the puff pastry on a floured surface and cut into 12 equal squares. Press each into a greased mini muffin tin.
2. Melt the butter in a skillet over medium heat. Add the mushrooms and shallot, cooking for 5–7 minutes until softened. Stir in 1 tsp thyme, 1/4 tsp salt, and 1/4 tsp pepper.
3. Divide the mushroom mixture among the pastry cups, then top each with a cube of Brie. Drizzle lightly with olive oil.
4. Bake for 15–18 minutes until the pastry is golden and the cheese is bubbly. Garnish with extra thyme.

The creamy Brie melts into the earthy mushrooms, while the flaky pastry adds the perfect crunch—elegant enough for a party but simple enough for weeknights.

Tip: For extra flavor, brush the pastry edges with an egg wash before baking.

Caramelized Onion and Mushroom Tartlets

These buttery, savory tartlets are the perfect bite-sized appetizer—rich caramelized onions and earthy mushrooms nestled in flaky puff pastry.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1/2 cup shredded Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out puff pastry on a floured surface and cut into 12 squares. Press into a greased mini muffin tin and prick bottoms with a fork. Bake for 10 minutes until lightly golden.
2. Meanwhile, melt butter in a skillet over medium-low heat. Add onion and cook for 15 minutes, stirring occasionally, until deeply golden. Add mushrooms, thyme, salt, and pepper; cook for 5 more minutes until mushrooms soften. Stir in balsamic vinegar.
3. Spoon onion-mushroom mixture into pastry cups, top with Gruyère, and brush edges with egg wash. Bake for 12–15 minutes until cheese melts and pastry is crisp.

The balsamic vinegar adds a subtle tang that balances the sweetness of the onions—these disappear fast at parties!

Tip: For extra flavor, sprinkle a pinch of smoked paprika over the filling before baking.

Truffle Oil Infused Mushroom Tartlets

These elegant tartlets are bursting with earthy mushrooms and a luxurious drizzle of truffle oil—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• 1 tbsp truffle oil
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a floured surface and cut into 12 equal squares. Press each into a greased mini muffin tin, then prick the bottoms with a fork.
2. Melt the butter in a skillet over medium heat. Add the mushrooms and cook for 5–6 minutes until softened. Stir in the garlic, salt, black pepper, and thyme; cook for 1 more minute. Remove from heat.
3. Spoon the mushroom mixture into the pastry cups, then sprinkle each with 1 tsp Parmesan. Brush the edges with egg wash.
4. Bake for 15–18 minutes until the pastry is golden and puffed. Drizzle with truffle oil while still warm.

The flaky pastry and rich truffle oil elevate these bite-sized tartlets into a showstopping appetizer—everyone will ask for the recipe!

Tip: For extra depth, add a splash of dry sherry to the mushrooms while sautéing.

Sun-Dried Tomato and Mushroom Tartlets

These buttery, bite-sized tartlets pack a punch with savory sun-dried tomatoes and earthy mushrooms—perfect for impressing guests or treating yourself!

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 tbsp olive oil
• 1 cup cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/4 cup sun-dried tomatoes (packed in oil), drained and chopped
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Roll out the puff pastry on a lightly floured surface and cut into 12 equal squares. Press each into a greased mini muffin tin.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in garlic, sun-dried tomatoes, thyme, salt, and pepper; cook 1 minute more.
3. Spoon the mushroom mixture into the pastry cups, then sprinkle with Parmesan. Brush edges with beaten egg.
4. Bake for 15–18 minutes until the pastry is puffed and golden. Let cool slightly before serving.

The rich umami of sun-dried tomatoes and mushrooms melds beautifully with the flaky pastry, making these tartlets irresistible straight from the oven.

Tip: For extra shine, brush the baked tartlets with a bit of the sun-dried tomato oil before serving.

Goat Cheese and Mushroom Tartlets

These buttery, bite-sized tartlets are the perfect blend of earthy mushrooms and creamy goat cheese—ideal for impressing guests or treating yourself!

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 tbsp olive oil
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 oz goat cheese, crumbled
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry slightly and cut into 12 equal squares. Press each into a greased mini muffin tin, pricking the bottoms with a fork. Bake for 10 minutes until lightly puffed.
2. Meanwhile, heat olive oil in a skillet over medium. Add mushrooms and cook for 5 minutes until softened. Stir in garlic, thyme, salt, and pepper; cook 1 minute more. Remove from heat.
3. Divide the mushroom mixture among the tartlet shells, then top each with crumbled goat cheese. Bake for 12–15 minutes until the pastry is golden and the cheese is slightly melted.
4. Drizzle with honey right before serving.

The honey’s sweetness balances the tangy goat cheese and earthy mushrooms, while the flaky pastry adds the perfect crunch. These tartlets disappear fast!

Tip: For extra richness, sprinkle a pinch of grated Parmesan over the mushrooms before adding the goat cheese.

Puff Pastry Mushroom Tartlets

These buttery, flaky tartlets are packed with savory mushrooms and herbs—perfect for impressing guests or treating yourself to a cozy appetizer.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped (about ¼ cup)
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, thinly sliced
• ½ tsp dried thyme
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions:

1. Prep pastry: Preheat oven to 400°F. Roll out puff pastry on a lightly floured surface into a 10×12-inch rectangle. Cut into 12 equal squares and press each into a greased mini muffin tin.
2. Cook mushrooms: Melt butter in a skillet over medium heat. Add shallot and garlic; sauté 1 minute until fragrant. Stir in mushrooms, thyme, salt, and pepper. Cook 5–6 minutes until mushrooms are tender and liquid evaporates.
3. Assemble: Spoon mushroom mixture into pastry cups, then sprinkle each with ½ tsp Parmesan. Brush edges with egg wash.
4. Bake: Bake 15–18 minutes until pastry is golden and puffed. Let cool 5 minutes before serving.

The crispy, layered pastry contrasts beautifully with the earthy, garlicky mushrooms—a bite-sized upgrade for any gathering.

Tip: For extra richness, drizzle with truffle oil right before serving.

Wild Mushroom and Gruyère Tartlets

These buttery, savory tartlets are a showstopper for any gathering—earthy mushrooms and nutty Gruyère melt together in a crisp pastry shell for a bite that feels fancy but comes together with ease.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped
• 8 oz wild mushrooms (such as cremini, shiitake, or oyster), sliced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves
• 1/2 cup grated Gruyère cheese
• 1 tbsp heavy cream

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry and cut into twelve 3-inch squares. Press each into a greased mini muffin tin, pricking the bottoms with a fork. Bake for 10 minutes until lightly golden.
2. Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and cook for 2 minutes until softened. Stir in the mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 6–8 minutes until tender and lightly browned. Remove from heat and stir in the thyme.
3. Divide the mushroom mixture among the tartlet shells. Top each with Gruyère and a drizzle of heavy cream. Bake for 12–15 minutes until the cheese is bubbly and the edges are deep golden.

The magic here? The cream soaks into the pastry as it bakes, creating a luxuriously rich base that lets the mushrooms shine.

Tip: For extra flavor, brush the baked shells with a whisper of truffle oil before filling.

Portobello Mushroom and Arugula Tartlets

These elegant yet easy tartlets balance earthy mushrooms with peppery arugula in a buttery, flaky crust—perfect for impressing guests or treating yourself.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 large Portobello mushrooms, stems removed, sliced 1/4-inch thick
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup baby arugula
• 1/4 cup crumbled goat cheese
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry and cut into 4 equal squares. Place on a parchment-lined baking sheet and prick all over with a fork. Bake for 15 minutes until puffed and golden.
2. While pastry bakes, heat 2 tbsp olive oil in a skillet over medium-high. Add Portobello slices and cook for 5 minutes, stirring occasionally, until tender. Stir in 1 tbsp balsamic vinegar, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute more.
3. Top each pastry square with mushrooms, 1 cup arugula, and 1/4 cup goat cheese. Drizzle with 1 tbsp honey. Return to oven for 3 minutes just to wilt greens.

The contrast of warm, savory mushrooms against cool, crisp arugula—plus that sweet honey finish—makes every bite a little adventure.

Tip: For extra crunch, sprinkle toasted pine nuts over the tartlets before serving.

Roasted Garlic and Mushroom Tartlets

These buttery, savory tartlets are the perfect bite-sized appetizer—packed with rich roasted garlic and earthy mushrooms for a flavor that feels fancy but comes together easily.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 8 oz cremini mushrooms, thinly sliced
• 4 cloves roasted garlic, mashed into a paste
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a floured surface and cut into 12 equal squares. Press each into a greased mini muffin tin.
2. In a skillet over medium heat, melt the butter with olive oil. Add the mushrooms, thyme, salt, and pepper. Cook for 6–8 minutes until softened and golden. Stir in the roasted garlic paste and remove from heat.
3. Spoon the mushroom mixture into the pastry cups, then sprinkle each with Parmesan. Brush the edges with beaten egg.
4. Bake for 15–18 minutes until the pastry is puffed and golden. Let cool slightly before serving.

The roasted garlic adds a deep, caramelized sweetness that balances the umami mushrooms—these disappear fast at parties!

Tip: For extra flavor, drizzle with a little truffle oil right before serving.

Blue Cheese and Mushroom Tartlets

These elegant little tartlets pack a punch with their rich, savory filling and buttery crust—perfect for impressing guests or treating yourself.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 tbsp olive oil
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled blue cheese
• 1 tbsp fresh thyme leaves
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a lightly floured surface and cut into 12 equal squares. Press each into a greased mini muffin tin.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5–7 minutes until softened. Stir in garlic, salt, and black pepper; cook 1 minute more.
3. Divide the mushroom mixture among the pastry cups, then top each with a sprinkle of blue cheese and thyme leaves. Brush edges with beaten egg.
4. Bake for 15–18 minutes until the pastry is puffed and golden. Let cool slightly before serving.

The tangy blue cheese melts into the earthy mushrooms, while the flaky crust adds the perfect crunch—a bite-sized balance of flavors and textures.

Tip: For extra richness, drizzle with a touch of honey before serving.

Herbed Ricotta and Mushroom Tartlets

These elegant yet easy tartlets are perfect for entertaining—creamy ricotta, earthy mushrooms, and fresh herbs come together in a buttery, flaky crust.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup ricotta cheese
• 1 tbsp olive oil
• 8 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a floured surface and cut into 12 equal squares. Press each into a greased mini muffin tin.
2. In a skillet, heat the olive oil over medium heat. Add the mushrooms and cook for 5–6 minutes until softened. Stir in the garlic, thyme, salt, and pepper; cook 1 minute more. Remove from heat.
3. Divide the ricotta among the pastry cups, then top with the mushroom mixture. Brush edges with the beaten egg.
4. Bake for 18–20 minutes until the pastry is puffed and golden. Garnish with parsley.

The contrast of the crisp pastry with the creamy, savory filling makes these bite-sized tartlets irresistible. They’re just as impressive as they are simple!

Tip: For extra richness, sprinkle a pinch of grated Parmesan over the tartlets before baking.

Caramelized Mushroom and Shallot Tartlets

These caramelized mushroom and shallot tartlets are buttery, savory bites that feel fancy but come together with minimal fuss—perfect for impressing guests or treating yourself!

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 2 large shallots, thinly sliced (about 1/2 cup)
• 8 oz cremini mushrooms, thinly sliced
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Gruyère cheese

1. Preheat oven to 400°F. Roll out the puff pastry on a floured surface to a 10×12-inch rectangle, then cut into 12 equal squares. Press each into a greased mini muffin tin, prick bottoms with a fork, and bake for 12 minutes until puffed and lightly golden.
2. Meanwhile, melt the butter in a skillet over medium heat. Add the shallots and cook for 5 minutes, stirring occasionally, until softened. Add the mushrooms, balsamic vinegar, thyme, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until deeply caramelized and no liquid remains.
3. Spoon the mushroom mixture into the pre-baked pastry cups, top with Gruyère, and bake for another 5 minutes until the cheese melts. Let cool slightly before serving.

The balsamic vinegar adds a subtle tang that balances the richness of the buttery pastry and earthy mushrooms—these disappear fast at parties!

Tip: For extra crispness, brush the pastry edges with an egg wash (1 beaten egg + 1 tsp water) before the first bake.

Prosciutto-Wrapped Mushroom Tartlets

These prosciutto-wrapped mushroom tartlets are the perfect bite-sized appetizer—savory, flaky, and packed with umami richness.

• 1 sheet frozen puff pastry, thawed
• 8 oz cremini mushrooms, finely chopped
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 8 thin slices prosciutto
• 1 egg, beaten (for egg wash)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out puff pastry into a 10×12-inch rectangle. Cut into 12 equal squares.
3. In a skillet, melt butter over medium heat. Add mushrooms, garlic, thyme, salt, and black pepper. Cook for 5–7 minutes until mushrooms release their moisture and turn golden. Stir in Parmesan.
4. Spoon 1 tbsp mushroom mixture into the center of each pastry square. Fold corners toward the center, pinching lightly to seal.
5. Wrap each tartlet with a slice of prosciutto, tucking the ends underneath. Brush with egg wash.
6. Bake for 18–20 minutes until pastry is puffed and golden. Serve warm.

The crispy prosciutto adds a salty crunch that contrasts beautifully with the buttery pastry and earthy mushrooms.

Tip: For extra shine, brush baked tartlets with a little honey mixed with thyme leaves.

Mini Mushroom and Leek Tartlets

These mini mushroom and leek tartlets are buttery, savory bites that feel fancy but come together with minimal fuss—perfect for brunch or as an elegant appetizer.

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 1 medium leek (white and light green parts only), thinly sliced
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1 egg, beaten (for egg wash)

1. Preheat oven to 400°F. Roll out the puff pastry on a lightly floured surface to a 10×12-inch rectangle, then cut into 12 equal squares. Press each into a greased mini muffin tin.
2. Melt the butter in a skillet over medium heat. Add the leek and sauté for 3 minutes until softened. Stir in the mushrooms, garlic, salt, and pepper; cook for 5–7 minutes until the mushrooms release their liquid and it evaporates.
3. Remove from heat and stir in the Parmesan and thyme. Spoon about 1 tbsp of the mixture into each pastry cup. Brush the edges with the beaten egg.
4. Bake for 18–20 minutes until the pastry is puffed and golden. Let cool in the tin for 5 minutes before serving.

The flaky pastry and umami-rich filling make these tartlets irresistible—the thyme and Parmesan add just the right herby, salty kick.

Tip: For extra shine, brush the baked tartlets with a little melted butter right after they come out of the oven.

Vegan Mushroom and Cashew Cream Tartlets

These elegant tartlets combine earthy mushrooms with velvety cashew cream for a bite-sized appetizer that’s rich, savory, and totally plant-based.

Ingredients:

• 1 sheet frozen vegan puff pastry, thawed
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup raw cashews, soaked in hot water for 15 minutes
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1/4 cup water
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 400°F. Roll out puff pastry on a floured surface and cut into 12 squares. Press into a greased mini muffin tin, prick bottoms with a fork, and bake for 12–15 minutes until golden. Let cool.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook for 5–7 minutes until softened. Stir in garlic, thyme, 1/4 tsp salt, and 1/4 tsp black pepper; cook 1 minute longer. Remove from heat.
3. Drain cashews and blend with lemon juice, nutritional yeast, water, and remaining 1 tbsp olive oil until smooth and creamy.
4. Spoon 1 tsp cashew cream into each tartlet shell, top with mushrooms, and garnish with parsley. Serve warm or at room temperature.

The contrast of flaky pastry, creamy filling, and umami mushrooms makes these tartlets a showstopper for dinner parties—no one will guess they’re vegan!

Tip: For extra depth, sauté mushrooms with a splash of soy sauce or balsamic vinegar.

Chive and Mushroom Tartlets with Parmesan

These buttery Chive and Mushroom Tartlets with Parmesan are the perfect bite-sized appetizer—flaky, savory, and packed with umami richness.

• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, finely chopped
• 2 tbsp fresh chives, minced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

1. Preheat oven to 400°F. Roll out the puff pastry on a lightly floured surface into a 10×12-inch rectangle, then cut into 12 equal squares. Press each into a greased mini muffin tin.
2. Melt the butter in a skillet over medium heat. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and lightly browned. Stir in the chives, Parmesan, salt, and black pepper.
3. Spoon the mushroom mixture into the pastry cups, then brush the edges with the beaten egg. Bake for 15–18 minutes until the pastry is puffed and golden.

The Parmesan forms a crispy crust on the mushrooms, while the chives add a fresh pop—ideal for balancing the rich puff pastry.

Tip: For extra flavor, sprinkle a pinch of garlic powder into the mushroom filling before baking.

Conclusion

With 18 irresistible mushroom tartlet recipes, there’s something here for every occasion—whether it’s a cozy dinner or a fancy party. We hope you find a new favorite to whip up and enjoy! Don’t forget to share your thoughts in the comments and pin your top picks to Pinterest. Happy baking!