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When it comes to delightful appetizers, the Mini Spinach & Mushroom Melt Cups stand out as a crowd-pleaser. These bite-sized treats are not only visually appealing but also offer a wonderful blend of flavors and textures that make them perfect for any occasion, from casual gatherings to elegant dinner parties. What sets these melt cups apart is their versatility; they can be served warm or at room temperature, making them an excellent choice for entertaining guests or enjoying a cozy night in.

Mini Spinach & Mushroom Melt Cups

Discover the deliciousness of Mini Spinach & Mushroom Melt Cups, the perfect bite-sized appetizers that blend earthy spinach, savory mushrooms, and rich cheese in flaky puff pastry! Ideal for any occasion, these versatile treats can be served warm or at room temperature, making them a hit at gatherings or a cozy night in. Packed with nutrients and bursting with flavor, they are a delightful way to elevate your entertaining game. Get ready to impress your guests with this easy-to-follow recipe!
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Ingredients
  

1 package (8 oz) of puff pastry sheets (thawed)

2 cups fresh spinach, chopped

1 cup mushrooms, finely diced (button or cremini)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cream cheese, softened

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

1 egg (beaten, for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Then, add the diced mushrooms and cook until they're tender and any moisture has evaporated (about 5-7 minutes). Stir in the chopped spinach and dried oregano which will wilt in the heat. Season with salt and pepper to taste and set aside to cool slightly.

      Prepare the Filling: In a mixing bowl, combine the softened cream cheese, shredded mozzarella, and grated Parmesan cheese. Add the sautéed vegetable mixture and stir until well combined.

        Roll Out the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheets to smooth them out. Cut the pastry into squares, about 3-4 inches across (you can adjust for the size of your muffin tin if desired).

          Form the Cups: Gently press each pastry square into the greased muffin pan, making sure it covers the sides and the bottom to form little cups.

            Fill the Cups: Spoon the spinach and mushroom filling into each pastry cup, filling them about ¾ of the way full.

              Egg Wash: Brush the edges of the pastry with the beaten egg to give them a golden finish when baked.

                Bake: Place the muffin pan in the preheated oven and bake for about 15-18 minutes, or until the pastry is puffed up and golden brown.

                  Cool and Serve: Once baked, remove the mini cups from the oven. Let them cool in the pan for about 5 minutes before carefully transferring them to a serving platter. Serve warm as a delightful appetizer or snack!

                    Prep Time, Total Time, Servings: 20 mins | 40 mins | 12 servings