Mushroom Tartlets

4.98 from 292 votes

These cheesy mushroom tartlets are the perfect appetizer for holiday parties - made with onions, mushrooms and cheese on top of a buttery flaky mini pastry!

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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!

Plate of mushroom tartlets garnished with rosemary
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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.

Puff pastry dough rolled out on cuttingboard

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.

Bowl of sliced mushrooms to use in the puff pastry

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!

Roth Cheese Grand Cru shredded in a bowl

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.
Process shots showing how to caramelize the onions, then cook the mushrooms and herbs on top

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.

Puff pastry cut out into small circles

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.

Puff pastry round topped with the mushroom filling

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!

Adding cheese on top of the mushroom puff pastry

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

Can you make mushroom tartlets in advance?

Yes, that’s the great thing about the recipe. You can make the entire recipe in advance and freeze them for up to 3 months. Then reheat them by popping them oven at 350°F for 5 minutes until the cheese melts. You can also make everything and assemble up to a day in advance. Then bake them just as guests arrive. They’re a perfect make-ahead Thanksgiving recipe!

Can you bake the mushroom tartlets in one big round or rectangular tart and slice after cooking?

Yes, that’s also a way to make the recipe faster and eliminate a couple steps. Don’t forget to still prick the puff pastry though or make small incisions throughout the pastry to make sure that the center doesn’t rise too much.

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.

Mushroom tartlets in a large plate with hand grabbing one and Roth Cheese in the background

More holiday appetizers:

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 FeelGoodFoodie, 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!

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Mushroom Tartlets

These cheesy mushroom tartlets are the perfect appetizer for holiday parties – made with onions, mushrooms and cheese on top of a buttery flaky mini pastry!
5 from 292 votes
Servings 18
Calories 138
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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  • 1 sheet puff pastry thawed according to package instructions
  • 2 large onions chopped
  • 4 tablespoons olive oil divided
  • ¼ teaspoon salt
  • 1 teaspoon dark brown sugar
  • 8 ounces mushrooms thinly sliced
  • 2 garlic cloves pressed
  • 2 tablespoons dried thyme
  • 1 egg + 1 tablespoon water beaten together
  • ¾ cup Roth Cheese Grand Cru cheese shredded


  • Preheat oven to 400°F.
  • In a large pan over medium heat, heat 2 tablespoons olive oil. Add the onions and cook for 15 minutes, stirring occasionally until soft and golden. Stir in the brown sugar and salt and add the mushrooms. Cook together the mushrooms are caramelized, about 5-7 minutes. Stir in the garlic and thyme and cook together until fragrant, about 1-2 more minutes. Turn off the heat and set aside.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18×9-inch rectangle. Cut into 18 (3-inch) squares or circles as I show. Press the pastry squares into 18 muffin-pan cups. Brush the edges of the pastries with the egg. Prick the centers of the pastries with a fork.
  • Spoon about 2 tablespoons of the onion and mushroom mixture into each square. Top with about ½ tablespoon of the cheese. Makes 24 – 36.
  • Bake the tartlets until they’re golden brown, about 18-20 minutes. Remove the pastries from the muffin-pans and cool on wire racks for 10 minutes. Garnish with fresh thyme or parsley, if desired.


Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. To reheat, place in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Make ahead: You can make the mixture up to 24 hours ahead of time and keep them in the fridge. However, don’t assemble on the puff pastry until you’re ready to bake them to avoid the tartlets become soggy.
Freezer Instructions: You can freeze the mushroom mixture in a freezer safe container or freezer bag for up to 3 months. Thaw in the fridge overnight, then add to the puff pastry before baking.


Calories: 138kcal, Carbohydrates: 8g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 90mg, Potassium: 76mg, Fiber: 1g, Sugar: 1g, Vitamin A: 72IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Appetizer, Snacks

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Recipe Rating


  1. Rebecca says:

    I can’t wait to try it

    1. Yumna J. says:

      I hope you enjoy!

  2. Alison says:

    This recipe isn’t great. WAY too much Thyme. All you taste is Thyme and onion and I put lots of extra mushrooms, cheese and garlic. DEFINITELY only using 1 tablespoon of Thyme and 1 large onion if making again

    1. Yumna Jawad says:

      Thank you for your feedback! I am so sorry to hear that. Definitely adjust to your taste preference!

  3. Shannon says:

    I made these and brought to a party they were a hit. I used Gruyere cheese and added more than what was recommended. I also did the circles.
    I was curious if you have a suggestion for square size and baking time if I were to use mini muffin pans??

    1. Yumna Jawad says:

      I’m so glad you all enjoyed! I have yet to try it in square format, but I’d recommend sticking to the same time and checking every few minutes to make sure it’s done.

  4. Lisa Carter says:

    Sadly, I was a little disappointed with this recipe. I found they had good flavour but were too dry. My family made onion tarts which had milk and cheese in the recipe and I feel like a little of these two ingredients would’ve gone a long way in this one. Next time I’ll use their recipe but add the mushrooms and thyme.

    1. Yumna Jawad says:

      Thank you for sharing your experience with me! I will have to look into this.

  5. Danielle says:

    The Roth Cheese isn’t available around my area, could I use parmesan?

    1. Yumna Jawad says:

      I haven’t tried parmesan in this recipe yet, but I’m pretty sure it’ll still work. You could also try gruyere!

  6. Catherine says:

    Question: the recipe says cut puff pastry into squares and put them in muffin tin. Do you recommend this method over what you describe in the post and on the video, with pastry circles on a baking sheet? Do you oil the muffin tin? It seems the most efficient use of pastry would be squares, and the least fussy mode of baking would be the baking sheet.

    1. Yumna J. says:

      Yes, I recommend square since it’s just more efficient, but I just love the way they came out as circles. I think the presentation is nicer. Both ways well work. And you can still use the scraps from around the circles to roll into more if needed.

  7. Elimay says:

    Made these for Christmas Eve dinner. They were absolutely delicious and my entire family loved them.

    1. Yumna Jawad says:

      Ohhh how wonderful! So glad to hear it 🙂

  8. Amanda says:

    Took your advice to prep the mushroom in advance. The result: a delicious appetizer.
    Love your tips