Gluten Free Spicy Mushroom Bites

Spicy Mushroom Bites

Spicy Mushroom Bites

These Spicy Mushroom Appetizer Bites get a delightful kick from the smoky ground Chipotle and hot Cayenne red pepper in the Penzey’s Northwoods Fire seasoning.


  • 1 package of Geefree Puff Pastry Dough

  • Gluten Free flour for dusting

  • 2 cloves garlic, minced

  • 1/2 lb small mushrooms, thinly sliced

  • salt and pepper to taste

  • 1/4 cup water

  • 2 tbs lemon juice

  • 2 tbs bacon crumbles (optional)

  • 2-3 tbs extra virgin olive oil


  • Set puff pastry out to thaw for 20-30 minutes at room temperature. It should be a bit cooler than room temperature. If it gets too warm while you are still cooking, place in the fridge.

  • Add garlic and stir constantly for 2 min so it doesn’t burn or brown.Sauté mushrooms and spices in the extra virgin olive oil in a pan on low to medium heat until soft and most of the moisture has evaporated.

  • Add garlic and stir constantly for 2 min so it doesn’t burn or brown.

  • Add water and lemon juice, stirring until mostly evaporated. Adjust seasoning to your taste and set aside, removing from heat.

    Chef’s Note: You may substitute water and lemon juice for 1/4 cup of white wine.

  • Working 1/2 a sheet at a time, roll out the puff pastry on a hard smooth surface sprinkled with gluten free flour.

  • Roll it 1/4” thick and cut into 1 1/2” squares and carefully place on a baking tray lined with parchment paper.

  • When you finish both halves of the sheet you should have about 24 squares.

  • Indent each square by pressing with your thumb or a rounded handle. Add the mushroom mixture to the squares, and sprinkle with bacon crumbles.

  • Bake at 375 F for 15 minutes until the crust is golden and the mushroom mixture is bubbly.

  • Remove, garnish with minced parsley and serve warm.