There is something truly magical about the way flaky puff pastry pairs with savory, earthy mushrooms and tangy feta cheese, and that’s exactly what makes the Feta & Mushroom Brunch Squares Recipe a stunning addition to any brunch table. This dish combines buttery crust with a luscious creamy filling that’s bursting with fresh aromas and bold Mediterranean flavors. Whether you’re hosting a weekend gathering or simply treating yourself to an elevated breakfast, these squares are effortless to make but impressively delicious, guaranteeing smiles all around.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity—each ingredient plays an important role in building layered flavors and textures that make these brunch squares irresistible. From the crispy puff pastry base to the melty cheeses and hearty mushrooms, every element contributes to a perfect balance of richness and freshness.
- Puff pastry sheet (thawed): Provides a golden, flaky crust that’s light yet sturdy enough to hold the filling.
- Olive oil: Adds richness and helps soften the onions and mushrooms for deep flavor.
- Small onion (finely chopped): Brings a subtle sweetness and texture contrast to the filling.
- Mushrooms (sliced): Earthy, tender, and juicy, they form the savory heart of the squares.
- Garlic (minced): Infuses a fragrant, savory note that elevates the mushrooms.
- Dried thyme or oregano: Offers an herby Mediterranean touch that pairs beautifully with feta.
- Salt and black pepper: Essential seasonings to enhance and balance all flavors.
- Feta cheese (crumbled): Its tangy creaminess melts into pockets, lending character and zest.
- Shredded mozzarella or Swiss cheese: Adds gooey richness and helps bind the filling.
- Large eggs: Create a silky custard that holds everything together.
- Heavy cream or half-and-half: Makes the filling luxuriously smooth and tender.
- Chopped parsley (optional): A fresh, green garnish that highlights the finished dish
How to Make Feta & Mushroom Brunch Squares Recipe
Step 1: Prepare the Puff Pastry Base
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to keep everything neat and easy to handle. Roll out the thawed puff pastry just enough to smoothen it, then place it on the baking sheet. Using a knife, score a border around the edges about 1/2 inch wide, taking care not to cut all the way through. This border will rise and create that beautiful edge for your brunch squares.
Step 2: Cook the Mushroom Filling
Heat olive oil in a skillet over medium heat and add the chopped onion, cooking gently until it softens and becomes fragrant—roughly 2 minutes. Stir in the sliced mushrooms, minced garlic, dried herbs, salt, and pepper, and continue sautéing. Cook for 6 to 8 minutes, allowing the mushrooms to turn golden and their moisture to evaporate. This ensures your squares won’t be soggy but satisfyingly savory. Set the mixture aside to cool slightly.
Step 3: Make the Custard Mixture
In a mixing bowl, whisk the eggs together with the heavy cream or half-and-half until fully combined and slightly frothy. This custard base will bake into a rich, creamy filling that contrasts beautifully with the crispy pastry.
Step 4: Assemble and Bake the Brunch Squares
Evenly spread the mushroom and onion mixture inside the scored puff pastry border, making sure not to go over the edges. Sprinkle the crumbled feta cheese across the mushrooms, then layer the shredded mozzarella or Swiss cheese on top for a melting finish. Finally, pour the egg and cream custard gently over everything, letting it seep through the filling. Bake the whole tray for 20 to 25 minutes until the pastry is puffed and golden and the custard is set. The squares should hold their shape beautifully.
How to Serve Feta & Mushroom Brunch Squares Recipe
Garnishes
A sprinkle of freshly chopped parsley adds just the right pop of color and a subtle herbaceous brightness to these brunch squares. You can also consider adding a dash of cracked black pepper or a drizzle of extra virgin olive oil for an elegant finish.
Side Dishes
Serve your Feta & Mushroom Brunch Squares alongside a crisp green salad or fresh fruit to bring freshness and balance to the plate. Roasted cherry tomatoes or a tangy yogurt dip also complement the Mediterranean flavors beautifully and keep your brunch vibrant.
Creative Ways to Present
For special occasions, arrange the squares on a wooden board with small bowls of olives, nuts, or sun-dried tomatoes for a delightful grazing experience. Alternatively, cut into smaller bite-sized pieces for a savory finger food option at brunch parties or casual get-togethers—which leads us to how perfect this recipe is for sharing.
Make Ahead and Storage
Storing Leftovers
Any leftover Feta & Mushroom Brunch Squares can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further after resting overnight, making them just as enjoyable the next day for a quick breakfast or snack.
Freezing
If you want to prep in advance, you can freeze the assembled, unbaked squares before putting them in the oven. Wrap the tray tightly with plastic wrap and aluminum foil, then freeze for up to one month. When ready, bake from frozen, adding a few extra minutes to the baking time and watching the crust for that perfect golden puff.
Reheating
To reheat, place your squares in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through and the pastry regains its crispness. Avoid microwaving if possible, as it can make the crust soggy, and we want to keep that delightful crunch intact!
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While feta and mozzarella or Swiss cheese give the perfect balance of tang and creamy meltiness, feel free to experiment with goat cheese, ricotta, or even cheddar. Each will bring a slightly different twist but keep the squares delicious.
Is it possible to make this recipe vegan?
This recipe relies on eggs, dairy cheeses, and puff pastry which often contains butter. For a vegan version, you can seek out vegan puff pastry, use tofu or chickpea flour-based egg substitutes, and replace cheeses with plant-based alternatives—but be aware the texture and flavor will vary somewhat.
Can I prepare the mushroom filling in advance?
Yes! In fact, cooking the mushroom mixture a day ahead lets the flavors meld beautifully. Just store it in the fridge in an airtight container and assemble the squares right before baking to ensure your pastry stays crisp.
What if I don’t have puff pastry?
Puff pastry is key for the flaky texture and rise, but if you don’t have it, you might try using a shortcrust or pie pastry as a substitute. The texture will be more crumbly and less airy, but still tasty. Just keep an eye on baking times as they may differ.
How should I cut the squares once baked?
Using a sharp knife, wait until the squares have cooled for a few minutes to ensure clean cuts without squishing the pastry. Cut along the scored lines for neat, evenly sized squares perfect for serving or packing up for later.
Final Thoughts
Give the Feta & Mushroom Brunch Squares Recipe a try, and you might find your new favorite go-to for weekend breakfasts and easy entertaining. Its blend of buttery pastry, savory mushrooms, and tangy feta is simply unbeatable, and once you make these, you’ll love sharing this flavorful, fuss-free dish with friends and family time and time again.
Print
Feta & Mushroom Brunch Squares Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 squares
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
These Feta & Mushroom Brunch Squares are a savory Mediterranean-inspired dish featuring a flaky puff pastry base topped with sautéed mushrooms, onions, herbs, and a creamy cheese and egg mixture. Perfect for a brunch or breakfast treat, they’re easy to prepare and bake to golden perfection.
Ingredients
Pastry Base
- 1 sheet puff pastry (thawed)
Vegetable Filling
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cups mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme or oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Egg Mixture
- 4 oz feta cheese (crumbled)
- 1/2 cup shredded mozzarella or Swiss cheese
- 2 large eggs
- 1/3 cup heavy cream or half-and-half
Garnish
- 1 tablespoon chopped parsley (optional)
Instructions
- Preheat and Prepare Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the thawed puff pastry slightly and place it on the prepared sheet. Using a knife, score a 1/2-inch border around the edges of the pastry without cutting all the way through to create a raised border during baking.
- Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 2 minutes until softened. Add the sliced mushrooms, minced garlic, dried thyme or oregano, salt, and black pepper. Sauté the mixture for 6–8 minutes until the mushrooms turn golden and release their moisture, which should evaporate. Remove from heat and allow to cool slightly.
- Prepare Egg Mixture and Assemble: In a bowl, whisk together the two large eggs and 1/3 cup heavy cream or half-and-half until smooth. Spread the cooled mushroom and onion mixture evenly inside the scored border of the puff pastry. Sprinkle crumbled feta cheese and shredded mozzarella or Swiss cheese over the mushroom filling. Carefully pour the egg and cream mixture over the top, making sure it fills the spaces without overflowing past the pastry border.
- Bake: Place the assembled pastry on the baking sheet into the preheated oven. Bake for 20–25 minutes or until the puff pastry is golden and puffed around the edges and the egg mixture is set and slightly browned. The filling should be firm to the touch.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped parsley if desired. Slice into 9 squares and serve warm for a delightful brunch or breakfast option.
Notes
- You can prepare the mushroom mixture a day ahead and refrigerate it to save time before baking.
- For added flavor and variety, incorporate sun-dried tomatoes or fresh spinach into the mushroom filling.
- Ensure not to cut through the puff pastry border to keep the filling contained while baking.
