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When it comes to appetizers and snacks that impress without overwhelming the cook, Mini Spinach & Mushroom Melt Cups stand out as a delightful choice. These bite-sized treats are not only visually appealing but also burst with flavor, making them perfect for gatherings, parties, or simply a cozy night in. The combination of fresh spinach, savory mushrooms, and creamy cheeses nestled in a flaky puff pastry shell creates an irresistible experience for your taste buds. With their elegant presentation and rich flavors, these melt cups are sure to be a hit with family and friends.

Mini Spinach & Mushroom Melt Cups

These Mini Spinach & Mushroom Melt Cups are the perfect appetizer to impress guests without the stress of complicated cooking. Bursting with flavor, these bite-sized treats combine fresh spinach, savory mushrooms, and a mix of creamy cheeses, all nestled in a flaky puff pastry shell. They're visually appealing, healthy, and versatile, making them an ideal addition to any gathering or cozy night in. Discover how to make this delicious recipe and elevate your snack game!
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Ingredients
  

1 cup fresh spinach, chopped

1 cup mushrooms, finely diced (any variety, but cremini or button works well)

1/2 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper, to taste

1 package (1 sheet) of puff pastry, thawed

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil. Sauté the chopped mushrooms until they release their moisture and become golden brown, about 5 minutes. Add the chopped spinach and cook until wilted, about 2-3 minutes more. Season with garlic powder, onion powder, salt, and pepper. Remove from heat and let cool slightly.

      Prepare the Filling: In a mixing bowl, combine the sautéed vegetables with the softened cream cheese, mozzarella, and Parmesan. Mix until well blended and creamy.

        Prepare the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet to smooth out creases and increase its size slightly. Cut the pastry into 3-inch squares.

          Form the Cups: Gently press each square into a muffin tin, making sure the corners of the pastry hang over the edges, forming a cup. Repeat until all squares are used.

            Fill the Cups: Spoon an equal amount of the spinach and mushroom mixture into each puff pastry cup, filling them generously but not overflowing.

              Add Egg Wash: Brush the edges of the puff pastry with the beaten egg for a golden finish.

                Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the pastry is puffed and golden brown.

                  Cool and Garnish: Remove the mini cups from the oven and let cool for a few minutes. Garnish with fresh chopped parsley if desired, for added flavor and color.

                    Serve: Carefully remove the mini spinach and mushroom melt cups from the muffin tin and serve warm as an appetizer or snack. Enjoy!

                      Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 mini cups