Truffled Mushroom Puffs with Herbed Goat Cheese

November 21, 2012

It’s that time of year when mushrooms become my go-to ingredient, and one of the best ways I can think of to indulge in my love of them is with Truffled Mushroom Puffs with Herbed Goat Cheese.

When sautéing mushrooms, do not over-crowd them in the pan or they will steam instead of brown, and you will not achieve that wonderful caramelized flavor. The reason is that steam can only reach a temperature of 212˚F (100˚C), and sautéing requires a minimum temperature of 275˚F (135˚C).This two-bite appetizer starts with individual puff pastries that have been baked and then lightly brushed with truffle oil. Each pastry is filled with fresh goat cheese for a bit of tang and creamy texture. Sautéed mushrooms are then layered on top for that meaty, earthy flavor that I can’t seem get enough of. One bite and you’ll know what I’m talking about. Be warned, though. They’re highly addictive!

The mushrooms, puff pastry, and goat cheese can all be made a few hours ahead of time. Be sure to bring the goat cheese to room temperature before you assemble them so that you can easily spread or pipe it into the puffs.

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Truffled Mushroom Puffs with Herbed Goat Cheese Recipe

Makes 24


For the mushrooms:
1/4 cup (60 ml) extra virgin olive oil
1 tablespoon minced shallot
8 ounces (226 g) fresh mushrooms, cut into bit-size pieces (such as chanterelle, crimini, or button)
Pinch of coarse salt
1 tablespoon minced Italian parsley

For the goat cheese:
8 ounces (226 g) fresh goat cheese, softened at room temperature
2 tablespoons fresh minced chives

For the puffs:
Flour for lightly dusting a work surface
1 package frozen puff pastry dough (two 9.5-inch sheets)
A 2-inch round biscuit or cookie cutter
1 egg

For the finished puffs:
White truffle oil, for brushing inside of the finished puffs


To prepare the mushrooms:
In a saute pan large enough to hold the mushrooms in a single layer. Do not overcrowd them or they will steam instead of brown. (Cook them in batches, if necessary.) Heat the olive oil over medium heat until until it shimmers. Add the shallots and saute for 30 seconds or until translucent. Add the mushrooms and a pinch of course salt. Stir to lightly coat them with the olive oil. Cook until the mushrooms are golden brown. Stir frequently so that all sides of the mushrooms get browned. Remove from heat and stir in the parsley.

To prepare the goat cheese:
In a mixer, whip the goat cheese until it is smooth and creamy. If necessary, add a few drops of milk, cream, or water to thin it. Mix in the chives.

To prepare the puffs:
1 Preheat oven and thaw package dough according to package instructions. In a small dish, whisk the egg with 1 teaspoon of water. Set aside.

2 Lightly dust a work surface with flour. Place the thawed puff pastry dough on the work surface and cut out 12 rounds of dough. Place on a cookie sheet lined with parchment paper. Brush each round with the egg mixture. Bake for approximately 15 minutes or until light golden brown.

To finish the puffs:
1 Split each pastry in half at the natural perforation so that there is a top and bottom. Lightly brush the inside of the top and bottom with truffle oil.

2 Using either a spoon or a pastry bag, fill the bottom of each pastry with approximately 2 teaspoons of the goat cheese mixture.

3 Layer several cooked mushrooms on top of the goat cheese. Place the top of the pastry on the mushrooms and serve.

Enjoy with a Bourbon & Kirsch Cocktail.

As seen in JNSQ style magazine for iPad.

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{ 16 comments… read them below or add one }

Kimberly November 21, 2012 at 3:05 pm

What an awesome recipe! I never knew that tip about the mushrooms, I’ll remember that for sure. Can’t wait to try these!


Susan January 7, 2013 at 7:37 pm

Thanks, Kimberly! I’d love to hear what you think of them.


Fran November 21, 2012 at 5:14 pm

This looks beautiful and I’m sure tastes amazing as well!


Susan January 7, 2013 at 7:38 pm

Thanks, Fran! Next time you’re in town, we’ll make a batch.


Christi - kris&kate November 22, 2012 at 7:23 am

I love the shape of the puffs! How adorable and they look absolutely divinely delicious!


Susan January 7, 2013 at 7:40 pm

Thanks, Christi! Maybe they’ll end up at one of your Kris&Kate shopping parties (-;


Maggie from Loaded Kitchen November 26, 2012 at 3:43 pm

How did I miss this post? Looks gorgeous! I hate mushrooms but I think I’d actually eat a half-dozen of these :)


Susan January 7, 2013 at 7:41 pm

Thanks, Mags! They’re good even without the mushrooms (-;


Jennifer January 7, 2013 at 1:58 pm

Love the tip about not overcrowding the mushrooms and these look super Yummy!


Susan January 7, 2013 at 1:59 pm

Thanks, Jennifer!


nan March 26, 2016 at 5:54 pm

I just tried these and they are wonderful. My question is, as delicious as they are hot and straight frim the oven and pan they were noticeably less wonderful when they got to room temperature. I was considering making these for a Wine pairing event for 50. Can they be made ahead and warmed for serving? I would not want them to get soggy! I would love to hear your thoughts.


Susan March 28, 2016 at 10:10 pm

Yes, eating them warm is the way to go! You can fill puff pastry, freeze it, and then bake it straight from the freezer. When you fill it, make sure that the filling is at room temperature so that it doesn’t melt the butter in the pastry dough. For this recipe, I would seal the edges around the filling by brushing them with little egg before freezing, and then brush the top with the egg just before baking. I hope this helps!


Nan Fogle April 1, 2016 at 1:40 pm

Thanks for the suggestion. Just one point of confusion. In the original recipe you split the puffs after baking to fill. How does that work in the prefilled freezing scenario, do you use double the puff pastry? Just trying to get this properly visualized. The freezing could be a life saver!


Susan April 3, 2016 at 2:56 pm

To make ahead of time and freeze, I recommend doing this. Roll out the pastry dough to about 1/2 of its thickness and then cut them using a 4-inch round cutter, rather than a 2-inch (or cut them into squares). Pipe the goat cheese in the middle, top with the mushroom filling and truffle, and then gather the edges and cinch them at the top to create a beggars purse. It’s good to leave a small opening at the top so that the steam can escape, making them airy. Just before baking, brush with egg. Or, you can buy puff pastry cups that you can fill with the goat cheese and mushroom filling after they come out of the oven. I’d love to know how they turn out.


Nan Fogle April 5, 2016 at 5:08 pm

Tried the “roll to one half thickness, fill, freeze, bake”. Very bad result after three tries- pastry did not puff. Then tried baking pastry to almost completely done, split, coòl, fill up to 4 hours in advance, then reheat at 400 for 4 minutes. Awesome! And the goat cheese is just a bit melty and ozzie – soooo good. Perfect solution! Thanks for such an elegant appetizer!


Nan Fogle April 8, 2016 at 9:17 pm

Susan, made these in the beggars purses for an elegant wine pairing event this evening. THE SHOW STEALER…hands down! Have never had more accolades on an appetizer before…and I have fortunately had a few. This will always be in the repertoire! Thanks so much for a stunning recipe! Nan


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