Brie, Mushroom & Caramelized Onion Puff Pastry Appetizers

Thaw pastry according to package directions.

Slice onions in half and then slice across into thin strips. Heat a frying pan over medium heat and add butter and onions. Stir with a wooden spoon occasionally, allowing to cook for approximately 15 to 20 minutes, until onions have begun to take on a caramel color.

While onions are cooking, cut mushrooms in half, then slice each half thinly. When onions are well colored, add mushroom slices and stir occasionally until mushrooms are also cooked. Finally, add crumbled bacon if desired. Taste the mixture and add salt as needed. Pour in the cream and stir around for 30 seconds or so, allowing mixture to bubble and thicken. Turn off heat and set mixture aside.

Preheat oven to 350 degrees (F).

Open sheets of puff pastry. Using a pizza cutter, slice each square sheet of pastry into 16 smaller squares.

Line a mini muffin tin with the small squares of puff pastry.

Cut brie into thin slices about 1″ square. Put a piece of brie into the bottom of each pastry cup. Add about one tablespoon of the onion/mushroom mixture to top off each puff pastry cup.

When all the appetizers are assembled, you can either cover loosely in plastic wrap, refrigerate them and bake later, or put them right into the oven. Bake for 15-20 minutes, until pastry is golden.

Let cool slightly and serve.

NOTE: If you have leftover onion/mushroom mixture it’s delicious tossed into pasta, with a little more cream and some grated parmesan!