Creamy Mushroom Vol Au Vent Appetizers With Blue Cheese

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There’s something about warm, savory puff pastry bites that always feels a little bit fancy – even when they’re surprisingly simple to make.

These Creamy Mushroom Vol Au Vent Appetizers with Blue Cheese are one of those recipes I love pulling out when I want a tray of appetizers that looks impressive but doesn’t require hours in the kitchen.

Creamy Mushroom Vol Au Vent Appetizers With Blue Cheese - mini puff pastry shells appetizers filled with a creamy garlic, mushroom, cream cheese, and blue cheese bechamel filling.

The filling is rich, creamy, and full of earthy mushroom flavor with just the right punch of blue cheese.

If you’re serving guests who appreciate bold, savory bites, these little pastries tend to disappear quickly.

How To Make These Creamy Mushroom Vol Au Vent Appetizers With Blue Cheese

Ingredients You’ll Need For This Recipe

15 mini vol au vent shells
4.5 ounces mushrooms
1 tablespoon oil (for frying)
1 garlic clove, minced
1 teaspoon butter
2 teaspoons flour
¼ cup milk + 1 tablespoon milk
2 ounces blue cheese
2 ounces cream cheese
1 tablespoon fresh parsley, chopped (plus extra for garnish)
Salt and pepper, to taste

Step-by-Step Guide

1. Start by thoroughly cleaning the mushrooms.

2. Dice them finely so they cook evenly and fit neatly into the small pastry shells.

3. Heat a little oil in a skillet over medium-low heat.

4. Add the diced mushrooms and cook until they turn golden and release their moisture.

5. Once cooked, remove them from the pan and set aside.

6. In the same pan, add the butter and minced garlic.

7. Cook for just a few seconds until fragrant, being careful not to burn the garlic.

8. Add the flour to the pan and whisk continuously for a couple of minutes until it turns a light golden color. This step cooks the flour and forms the base for a creamy sauce.

9. Pour in all the milk and whisk until the mixture becomes smooth and lump-free.

10. Let the sauce cook for a few minutes until it begins to thicken.

11. Crumble the blue cheese into the sauce and add the cream cheese as well.

12. Stir until the cheeses melt and the sauce becomes rich and creamy.

13. Add the cooked mushrooms, chopped parsley, salt, and pepper, then mix everything together until fully combined.

14. Spoon about 1 teaspoon of the mushroom mixture into each mini vol au vent shell. Pile the filling slightly higher for a more generous, restaurant-style presentation.

15. Arrange the filled shells on a serving tray and garnish each with a small piece of fresh parsley.

16. Serve warm for the best flavor and texture.

Important Recipe Notes

The cheese sauce thickens quickly once removed from the heat. If possible, keep the pan on the warm stovetop while filling the pastry shells so the mixture stays creamy and easy to spoon.
This is an excellent make-ahead appetizer. You can prepare the filling the day before and simply warm it again before filling the shells.
Once filled, the shells will stay crisp for a few hours in the refrigerator before they begin to soften.
For the best taste and texture, reheat the filled vol au vents in the oven for about 5–7 minutes before serving so they are warm and flaky.