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 vegetarian diet.
Tip: Make this recipe vegan by swapping the honey and using vegan cheese
Why you’ll love these Mushroom Pastry Bites:
- They can be made in 30 minutes
- They are the perfect appetizer
- They can be made vegetarian or vegan with simple swaps
- They are crispy, creamy, and delicious
What is the best honey to use?
For this recipe, I used BeeMaid’s 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 Mushroom Pastry Bites.
Now I know honey is not vegan, but I actually don’t eat fully plant-based, and sometimes eat vegetarian options too. I listen to what my body needs and wants and try not to be too hard on myself. Honey can be a great substitute for refined sugar and a much healthier alternative. That’s why I love to make things with it. Not to mention the health properties (like antioxidants) that your body loves.
BeeMaid honey is made by Canadian beekeepers. They are owned by a cooperative of over 300 beekeepers across Western Canada, which makes me feel really good about where it’s coming from and who I’m supporting when I use it.
How do you make the filling for the Mushroom Pastry Bites?
Okay, the instructions for these may look like a lot but I promise this recipe is pretty easy to pull off, and it’ll make you look like a professional chef when you serve these Mushroom Pastry Bites to your friends or family (or even just for the Instagram photo you take of them).
First, you’ll want to 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.
Next, you’ll want to add in the fragrant garlic, mushrooms, and season with your fav nutritional yeast, and S&P. Cook those mushrooms on medium heat, stirring often until they are tender but the moisture in the pan has evaporated.
This next part is truly where you’ll get an explosion of flavor. Stir in the thyme and honey, and cook for two minutes or until well combined. The thyme adds a subtle dry aroma and slightly minty flavor to any recipe, and the honey adds sweetness. However, note that you can swap the honey with maple syrup or agave if you are strictly vegan.
Now transfer the mushroom mixture to a food processor along with the (vegan or non-vegan) feta cheese and pulse for 10-15 seconds. Transfer mixture to a large bowl.
How do you make the phyllo for this recipe?
Have 4 tbsp. of melted butter ready with a brush to gently coat your phyllo. Many would think you’d use puff pastry here, but I prefer phyllo for the crispiness that it adds to this recipe.
I put my phyllo on a cutting board and use a water spray bottle which is right beside it. This helps keep it moist and helps it cook the best.
On another cutting board, gently place one a sheet of phyllo and coat the whole thing with melted butter using your brush. Repeat with another sheet, and so on. Then use a sharp knife to cut through the phyllo four times. You should be able to see where you are going to place your mushroom filling now.
Next, using a teaspoon scoop, add a heaped tsp. of butter 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 until you reach the top and you have a little Mushroom Pastry Bite. Repeat until you have around 24 Mushroom Pastry Bites to enjoy.
Before baking, store these in the freezer for 30 minutes. This helps ensure they are nice and cool which helps the pastry cook better. Once cooled, place on parchment-lined sheets and brush with melted butter just one more time before baking for 20-25 minutes. Serve with the honey thyme dip.
Other recipes with honey you’ll love:
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Creamy Mushroom + Walnut Phyllo Bites
- 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
- 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!