These savory puff pastry bites hit all the right notes with sweet caramelized onions, marinated Portobello mushrooms, Applewood smoked cheddar cheese, and a hint of fresh thyme. Although there are several steps required to assemble these tasty morsels, the results are well worth the effort.
It takes some time to caramelize the onions, so this recipe is designed to give you plenty of leftovers. Store unused portion in an airtight container in the refrigerator for up to one week or freeze for later use. Caramelized onions are wonderful on sandwiches, in soups, or on top of your favorite pizza.
- Save time by caramelizing the onions a day or two before preparing this recipe.
- Thaw puff pastry overnight in the refrigerator.
- Place cheese in the freezer for 10 minutes before grating for best results.
Prep time: 30 minutes
Cook time: 90 minutes
Yield: 64 appetizers
8 oz. baby Portobello mushrooms, cleaned and sliced
¼ c. Marsala wine
Sea salt and black pepper, to taste
2 T. extra virgin olive oil
4 large yellow onions
¼ c. unsalted butter
3 T. dry white wine
Sea salt and black pepper, to taste
1 package frozen puff pastry
2 eggs, beaten
all-purpose flour, for rolling
8 oz. Applewood smoked cheddar, grated
3 T. fresh thyme leaves
- In a medium glass bowl, combine mushrooms and Marsala wine. Season with salt and black pepper, to taste. Toss to coat. Marinate for 20 minutes at room temperature. Drain excess moisture before cooking.
- While the mushrooms are marinating, slice off both ends of each onion and remove the papery outer layers. Cut in half lengthwise (from tip to root) and then slice each half lengthwise into strips.
Tip: Don’t slice too thin or they may burn while cooking.
- Melt butter in a large, high-sided skillet set over medium heat. (For best results, do not use a non-stick pan). Add onions and stir until coated with butter.
- Cook for approximately 45- 50 minutes, stirring every 5 minutes or so, to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary depending on several factors, including the age of the onions and how many you cook at one time.
- Once the onions are started, heat 2 tablespoons olive oil in another large skillet over medium-high heat. Once oil is hot, add marinated mushrooms and sauté until browned and tender, approximately 5-7 minutes. Remove from heat and transfer to a bowl. Set aside.
- Preheat oven to 375°F and line two large, rimmed baking sheets with parchment paper or Silpat™ baking mats. Set aside.
- When the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid, if necessary, to scrape up all the brown bits and then salt and pepper the onions, to taste. Remove from heat and set aside.
- Cut thawed puff pastry dough in half and roll out on a lightly floured surface. With a sharp knife or pizza cutter, cut the puff pastry sheet into 32 equally sized rectangles. (See picture). Transfer puff pastry pieces to a prepared baking sheet and place in the freezer for 10 minutes.
- Repeat the above steps for the other half of the puff pastry.
- Remove baking sheets from freezer and let sit for a couple of minutes before brushing each piece with the beaten egg. Divide the grated cheddar cheese, caramelized onions, and sautéed mushrooms among the puff pastry pieces and top with the thyme.
- Place baking sheets in the pre-heated oven and bake for 10-15 minutes before rotating each baking sheet to ensure the pastry bites cook evenly.
- Continue cooking until the pastry is golden brown, approximately 8-10 minutes. Remove from oven and cool slightly before serving. Enjoy!