Basil-Mushroom Tartlets


These savory appetizers will satisfy the most discriminating guest...the flavor of the mushrooms is highlighted with subtle hints of garlic, Parmesan cheese and basil, all tucked into a puff pastry tartlet.

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 20
1 star 2 star 3 star 4 star 5 star
3 27



  • 1/2 of a 17.3-once package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 tbsp. butter

  • 3 cups mushrooms, cut into quarters

  • 1 small onion, chopped (about 1/4 cup)

  • 2 cloves garlic, minced

  • 2 tbsp. grated Parmesan cheese

  • 1 tsp. dried basil leaves, crushed or 1 tablespoon chopped fresh basil leaves


  1. Heat the oven to 400°F.

  2. Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, onion and garlic and cook until tender and the liquid is evaporated.  Remove the skillet from the heat. Stir in the cheese and basil.

  3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15x12-inch rectangle. Cut into 20 (3-inch) squares. Press the squares into 20 (1 1/2-inch) mini muffin-pan cups.  Place about 1 tablespoon filling into each square.

  4. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.


  • VIEW:
  • When you can, use fresh basil leaves. To retain flavor, tear instead of chopping them.

On Social Media, Use #Puffpastry

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Submitted by:
Margaret B.
Date: 1/15/2006

1 star rating

"mujshrooms make my stomach turn and chunk wroton food my father is dead that could be what caused him death mushroons as he said they were killing food"

Submitted by:
Barbara C.
Date: 3/20/2006

2 star rating

"This is a great little appetizer that takes almost no effort. My kids really enjoy helping with the puff pastry."

Submitted by:
Susan B.
Date: 4/3/2006

3 star rating

"I think that woman or girl should learn how to spell. This isn't a fast and furious chat room.....Yes, some mushrooms are poisonous if you pick them in the wild and eat them when you don't know what you're doing, or what kind to look for. It's called "using your head!!" This is a great recipe. I LOVE mushrooms."

Submitted by:
Susan B.
Date: 4/25/2006

3 star rating

"The person that was trying to say that mushrooms may have caused the death of her father should learn how to spell before rating this recipe. This is not a chat room. She/he can take their time to write correctly...............This is great for a party or before a dinner. My guests loved them. They didn't die from the mushrooms either. If you get your mushrooms from a reputable grocer, you shouldn't have any problems. If you are picking wild mushrooms you must know what you are looking for. There are some wild mushrooms that can make you ill if you're not careful. So if you're not sure, buy them at the store. If they have a bad smell they're too old. Otherwise don't be afraid. But they don't keep long at home. Use them when you buy them. The fresher the better your dish will be."

Submitted by:
Mary G.
Date: 5/17/2006

3 star rating

"I added a sprinkle of mozzarella cheese to each of these. My family loved it!"

Submitted by:
Tracy C.
Date: 11/30/2006

3 star rating

"This appetizer was very easy and delicious. And they were even better the second day, for left overs. Thanks!"

Submitted by:
Laura S.
Date: 5/8/2007

3 star rating

"This was wonderful! Even the left- overs were good! It was a real hit at my party!"

Submitted by:
Bonnie C.
Date: 9/28/2011

2 star rating

"I added a little sausage to this. Yum. the spelling police, lighten up. The death coild have been resent. I know this is not a blog, so why did you?"

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