Description
These Chicken and Mushroom Cups are a crispy, bite-sized appetizer packed with savory chicken, earthy mushrooms, and creamy cheese, all baked in a golden, flaky pastry shell. Perfect for parties, brunch, or a quick snack, these deliciously easy cups are sure to impress!
Ingredients
Units
Scale
For the Filling:
- 1 cup cooked chicken, finely chopped or shredded
- 1/2 cup mushrooms, finely diced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup cream cheese or heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon soy sauce (or Worcestershire sauce)
- 1/2 teaspoon thyme or Italian seasoning
- 1/4 teaspoon black pepper
- Salt to taste
For the Cups:
- 1 sheet puff pastry, thawed (or use phyllo dough or wonton wrappers)
- 1 egg, beaten (for egg wash)
Instructions
Prepare the Filling:
- Heat butter in a skillet over medium heat. Add garlic and mushrooms and sauté until soft.
- Stir in chopped chicken, soy sauce, thyme, salt, and pepper.
- Add cream cheese and Parmesan, mixing until creamy. Remove from heat.
Prepare the Pastry Cups:
- Preheat oven to 375°F (190°C).
- Roll out puff pastry and cut into 2-inch squares.
- Press each square into a mini muffin tin, forming small cups.
- Spoon 1 tablespoon of filling into each pastry cup.
- Brush edges with egg wash for a golden finish.
Bake & Serve:
- Bake for 12-15 minutes, or until golden brown and crispy.
- Let cool slightly before serving. Enjoy warm!
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- Substitute cheddar or mozzarella for a different cheesy flavor.
- For extra crunch, top with panko breadcrumbs or crushed nuts before baking.
