These creamy mushroom pastry bites are flaky, crispy, and everything you want and need in a quick snack or appetizer recipe. I love to whip these up (in under 30 minutes) for when I’m having people over, or just when Andrew and I want a little something something mid-day or before dinner. They are so easy to make, they look impressive, and are fully adaptable to either a plant-based or a vegetarian diet.

❤️ Why You’ll Love These Creamy Mushroom Pastry Bites

• Quick & Easy: These can be made in just 30 minutes from start to finish for busy entertaining.
• Perfect Appetizer: They look impressive and sophisticated but are surprisingly simple to make.
• Dietary Flexibility: Can be made vegetarian or vegan with simple ingredient swaps to suit everyone.

🍲 Ingredients

BeeMaid Liquid Honey – Honey is extremely versatile and can be used in any baking or cooking recipes to add sweetness. I absolutely love it paired with thyme in the dipping sauce for these pastry bites. Honey can be a great substitute for refined sugar and a much healthier alternative with antioxidants that your body loves. BeeMaid honey is made by Canadian beekeepers and owned by a cooperative of over 300 beekeepers across Western Canada.

Fresh Mushrooms – The star of these pastry bites, mushrooms provide that rich, earthy, umami flavor that makes these so satisfying. When cooked properly until the moisture evaporates, they develop an intense concentrated flavor that pairs beautifully with the creamy feta filling and creates the perfect texture for stuffing into phyllo.

Phyllo Pastry – I prefer phyllo over puff pastry for the incredible crispiness it adds to this recipe. Phyllo creates those delicate, flaky layers that shatter perfectly when you bite into these creamy mushroom pastry bites. Keep it moist with a spray bottle while working to ensure the best cooking results.

👩‍🍳 How to Make These Creamy Mushroom Pastry Bites

1. Heat a large skillet or pan on medium-high heat and melt the butter. Once bubbling, add the yellow onion and cook down for 5-6 minutes or until translucent. Stir in the garlic, mushrooms and season with nutritional yeast and salt and pepper. Cook the mushroom mixture on medium heat, stirring often until the mushrooms are tender but the moisture in the pan has evaporated completely (this may take up to 10-1 5 minutes). Stir this often to avoid burning. If needed reduce heat to low-medium and cook a bit longer. Now, stir in thyme and honey and cook for 2 minutes or until the mixture is well combined and well coated. Taste test for salt and flavour.
2. Transfer the mushroom mixture to a food processor along with the feta cheese and pulse for 10-15 seconds. Transfer mixture to a large bowl.
3. Let’s prep our phyllo now! Have your 4 tbsp. melted butter ready with a brush to gently coat your phyllo. I had my phyllo on a cutting board and a water spray bottle right beside it – see notes.
4. Onto another cutting board begin by gently placing one sheet of phyllo. This is a very delicate ingredient, so be patient. Coat the whole thing with melted butter, using your brush then repeat that step with two more sheets. Using a very sharp knife cut through the phyllo lengthwise, four times. You should be able to see where you are going to place your filling now (at either ends of the cut phyllo).
5. Now using a tsp. scoop a heaped tsp onto the ends of one side. Start by folding one bottom corner of the phyllo and meeting it with the opposite top corner and continue folding with you reach the top and you have yourself a little Mushroom Bites!
6. Repeat steps till you have around 24 Mushroom Bites! Before baking place the Mushroom Bites onto a plate and store in the freezer for 30 minutes. As soon as you do this grab a baking sheet (or two) and preheat your oven to 400F.
7. Once they’ve cooled, place onto the parchment-lined baking sheets and brush with melted butter just one more time. Bake for 20-25 minutes or until golden brown and perfectly crispy!
8. Serve with a honey thyme dip!

🪄 Tips and Tricks

• Moisture Control: Cook mushrooms until all moisture evaporates to prevent soggy pastry bites.
• Phyllo Care: Keep phyllo moist with a spray bottle while working to prevent cracking and ensure best results.
• Pre-Freezing: The 30-minute freezer step helps ensure crispy pastry that cooks evenly.
• Assembly: Work quickly with phyllo and keep unused sheets covered to prevent drying out.

🗒 Variations

• Honey: Swap with maple syrup or agave if you’re strictly vegan for the same sweetness.
• Feta: Use vegan feta cheese to make these completely plant-based without losing creaminess.
• Mushrooms: Any variety works, but cremini or shiitake add extra depth of flavor.
• Phyllo: Puff pastry can substitute, though you’ll lose some of the signature crispiness.

🗒 Best served with

• Whipped Cashew Ricotta (5 ingredients) and Honey Toast
• Greek Feta Dip with Sizzling Scallions
• Kale & Roasted Sweet Potato Salad with Sunflower Seed Brittle
• Honey Cake

👝 How to Store Leftovers

Store baked creamy mushroom pastry bites in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5-8 minutes to restore crispiness. You can also freeze unbaked assembled bites for up to 1 month and bake directly from frozen, adding 5-10 extra minutes to the baking time.

🤔 Common Questions

Creamy Mushroom Pastry Bites

5 from 6 votes

🍄 These Creamy Mushroom Pastry Bites are crispy phyllo perfection! Flaky, savory, and guaranteed to make you look like a pro chef!

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Vegetarian, Appetizers + Sides

Cuisine Greek

Servings 32

Ingredients

  

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• 1/4 cup unsalted vegan butter plus 4 tablespoons, melted
• 1 small yellow onion finely chopped
• 3 cloves of garlic finely chopped or pressed
• 1.5 pounds around 8 cups assorted mushrooms of choice, I cremini or button
• 2 tbsp. nutritional yeast optional
• Salt and freshly ground pepper
• 2 teaspoons finely chopped thyme
• 3 tbsp. honey I used BeeMaid’s
• 1/2 cup vegan feta or regular feta
• 1 package of phyllo dough thawed

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Instructions

 

• Heat a large skillet or pan on medium-high heat and melt the butter.  Once bubbling, add the yellow onion and cook down for 5-6 minutes or until translucent.  Stir in the garlic, mushrooms and season with nutritional yeast and salt and pepper. Cook the mushroom mixture on medium heat, stirring often until the mushrooms are tender but the moisture in the pan has evaporated completely (this may take up to 10-1 5 minutes). Stir this often to avoid burning.  If needed reduce heat to low-medium and cook a bit longer. Now, stir in thyme and honey and cook for 2 minutes or until the mixture is well combined and well coated.  Taste test for salt and flavour.
• Transfer the mushroom mixture to a food processor along with the feta cheese and pulse for 10-15 seconds. Transfer mixture to a large bowl.
• Let’s prep our phyllo now! Have your 4 tbsp. melted butter ready with a brush to gently coat your phyllo.  I had my phyllo on a cutting board and a water spray bottle right beside it – see notes.
• Onto another cutting board begin by gently placing one sheet of phyllo. This is a very delicate ingredient, so be patient. Coat the whole thing with melted butter, using your brush then repeat that step with two more sheets. Using a very sharp knife cut through the phyllo lengthwise, four times. You should be able to see where you are going to place your filling now (at either ends of the cut phyllo).
• Now using a tsp. scoop a heaped tsp onto the ends of one side. Start by folding one bottom corner of the phyllo and meeting it with the opposite top corner and continue folding with you reach the top and you have yourself a little Mushroom Bites!
• Repeat steps till you have around 24 Mushroom Bites! Before baking place the Mushroom Bites onto a plate and store in the freezer for 30 minutes. As soon as you do this grab a baking sheet (or two) and preheat your oven to 400F.
• Once they’ve cooled, place onto the parchment-lined baking sheets and brush with melted butter just one more time. Bake for 20-25 minutes or until golden brown and perfectly crispy!
• Serve with a honey thyme dip!

Notes

NOTE: Pastry cooks best when cold so try to keep the sheets as cool as possible.  Can use a damp cloth to place them on! You also want to keep the pasty moist, so I used a spray bottle to occasionally spray the phyllo. All it needs is a touch, one spray each time with do!

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