Cheesy Mushroom Puff Pastry Bites

Ingredients

• nonstick cooking spray
• 1 tablespoon olive oil
• 0.5 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
• 0.25 teaspoons dried thyme

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.

2. 2

   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.

3. 3

   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.

4. 4

   Divide mushroom mixture amongst pastry cups. Top with shredded Gruyère and Parmesan cheeses. Sprinkle with thyme.

5. 5

   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.