There’s something truly magical about bringing together flaky pastry, earthy mushrooms, and the salty tang of feta for brunch. That’s why Feta & Mushroom Brunch Squares have become a go-to favorite in my kitchen—impossibly buttery, savory, and satisfying in every bite! Whether you’re hosting friends, treating family, or simply craving a special breakfast, these squares are a warm invitation to gather around the table. The blend of Mediterranean flavors and creamy textures makes this dish an instant hit for any brunch spread.
Ingredients You’ll Need
The best brunch recipes don’t require a laundry list of ingredients—just the right combination of flavors and textures. Each ingredient here plays an essential role, from golden pastry to the herby, cheesy filling that brings comfort and color to your table. Here’s what you’ll need to create Feta & Mushroom Brunch Squares:
- Puff pastry (1 sheet, thawed): The foundation for these brunch squares creates an airy, golden, and deliciously crisp base.
- Olive oil (1 tablespoon): Adds flavor and helps soften the onions and mushrooms perfectly.
- Small onion (finely chopped): Provides a sweet, fragrant flavor that melds with the mushrooms.
- Mushrooms (2 cups, sliced): The heart of the filling, offering a savory, umami richness.
- Garlic (2 cloves, minced): Infuses the mix with a punchy depth you’ll taste in every mouthful.
- Dried thyme or oregano (1 teaspoon): Brings a Mediterranean herbal note—choose whichever you prefer!
- Salt (1/2 teaspoon): Balances and heightens each component’s flavor.
- Black pepper (1/4 teaspoon): Adds just a hint of gentle heat.
- Feta cheese (4 oz, crumbled): Delivers creamy, salty pops of flavor throughout the dish.
- Mozzarella or Swiss cheese (1/2 cup, shredded): Gives melty, stretchy goodness to every bite.
- Eggs (2 large): Help to bind the filling and give a custard-like texture.
- Heavy cream or half-and-half (1/3 cup): Makes the filling lush and creamy.
- Parsley (1 tablespoon, chopped, for garnish; optional): Adds a pop of color and freshness just before serving.
How to Make Feta & Mushroom Brunch Squares
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. On a lightly floured surface, gently roll your puff pastry out just enough to smooth the folds, then transfer it to the prepared sheet. Use a sharp knife to score a 1/2-inch border around the edges—this will help the sides puff up in the oven, framing your filling beautifully. Be careful not to cut all the way through!
Step 2: Create the Savory Mushroom Mixture
In a medium skillet, warm the olive oil over medium heat. Toss in your finely chopped onion and let it cook for about 2 minutes until softened and fragrant. Add the sliced mushrooms, minced garlic, dried thyme (or oregano), salt, and pepper. Let everything mingle for 6 to 8 minutes, stirring occasionally, until the mushrooms are golden and all their liquid has evaporated. The mixture should be rich, concentrated, and ready to cool off for a few minutes.
Step 3: Assemble the Filling
While the mushroom mixture cools slightly, whisk together the eggs and cream in a small bowl until smooth and combined. Next, spread your savory mushroom mixture evenly within the puff pastry’s scored border, making sure not to overflow the edges. Top the mushrooms with generous crumbles of feta and a sprinkle of shredded mozzarella or Swiss cheese for extra gooeyness. Slowly pour your egg and cream mixture over the filling, allowing it to seep into every nook.
Step 4: Bake to Brunch Perfection
Slide your assembled pastry into the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the pastry is golden, the edges are puffed, and the filling is set with a slight jiggle in the center. If you like, give the squares a scatter of fresh parsley to brighten up the whole dish before letting it cool for just a few minutes. Now, cut your masterpiece into neat squares and get ready for brunch greatness!
How to Serve Feta & Mushroom Brunch Squares
Garnishes
I love to sprinkle a flourish of freshly chopped parsley over the Feta & Mushroom Brunch Squares just before serving—those vibrant green flecks add both color and a subtle freshness. If you’re feeling fancy, a light zest of lemon or a few microgreens can also make each square pop when plated.
Side Dishes
Pair your Feta & Mushroom Brunch Squares with a simple green salad tossed in lemon vinaigrette, a platter of fresh fruit, or crispy roasted potatoes. They also nestle beautifully next to smoked salmon or a Mediterranean olive medley, making your brunch feel extra indulgent and inviting.
Creative Ways to Present
Get playful by slicing the squares smaller for bite-sized appetizers at parties or piling them high on a wooden board for a rustic brunch spread. A swirl of Greek yogurt with a drizzle of olive oil makes a dreamy dip on the side. For a Mediterranean-inspired breakfast board, pair the squares with fresh tomatoes, olives, and naan or flatbread.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store the Feta & Mushroom Brunch Squares tightly covered in the refrigerator. They’ll keep well for up to three days, and the flavors deepen beautifully as they sit.
Freezing
To freeze, arrange the cooled squares in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. They’ll stay fresh for up to two months—just be sure to separate layers with parchment to prevent sticking.
Reheating
For the crispiest result, reheat squares in a 350°F (175°C) oven for about 10 minutes, straight from the fridge or freezer. This revives the puff pastry’s flaky texture and warms the cheesy filling through. Microwaving works in a pinch but won’t give you that irresistible crunch.
FAQs
Can I use other types of cheese in these brunch squares?
Absolutely! While feta’s salty tang is classic here, feel free to swap in creamy goat cheese, a sprinkle of parmesan, or an extra dose of mozzarella or Swiss. Just choose cheeses that melt well or complement the mushroom flavor.
What mushrooms work best in Feta & Mushroom Brunch Squares?
Button mushrooms are always a reliable choice, but you’ll get even more flavor if you use cremini, baby bella, or a mix of wild mushrooms. The greater the variety, the more depth your filling will have!
Can I prepare Feta & Mushroom Brunch Squares in advance?
Yes! The mushroom mixture can be made a day ahead and stored in the fridge. Assemble everything just before baking for maximum flakiness. If you need to bake ahead, reheat gently to restore that golden pastry.
How do I prevent the pastry from getting soggy?
Letting the mushroom mixture cool before assembling helps avoid steam soaking into the pastry, and baking at high heat ensures the base bakes through. Scoring the border also stops the filling from spilling over the edge.
Are Feta & Mushroom Brunch Squares vegetarian?
They sure are! Just check that your cheeses are made with vegetarian rennet if you’re cooking for strict vegetarians—otherwise, this recipe is meat-free, satisfying, and perfect for all kinds of guests.
Final Thoughts
If you’re looking for a new brunch favorite, these Feta & Mushroom Brunch Squares deliver every single time—warm, savory, and a total crowd-pleaser. I hope you’ll give them a spot at your next gathering or weekend breakfast. Slice, savor, and share the deliciousness!
Print
Feta & Mushroom Brunch Squares Recipe
- Total Time: 40 minutes
- Yield: 9 squares
- Diet: Vegetarian
Description
These Feta & Mushroom Brunch Squares are a delightful combination of puff pastry filled with a savory mix of mushrooms, cheeses, and herbs. Perfect for a leisurely brunch or breakfast gathering.
Ingredients
Puff Pastry:
1 sheet puff pastry (thawed)
Mushroom 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 Mixture:
4 oz feta cheese (crumbled), 1/2 cup shredded mozzarella or Swiss cheese
Egg Mixture:
2 large eggs, 1/3 cup heavy cream or half-and-half
Garnish:
1 tablespoon chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the pastry: Roll out the puff pastry slightly and place it on the prepared sheet. Score a 1/2-inch border around the edges with a knife (do not cut through).
- Make the filling: In a skillet, sauté onions, mushrooms, garlic, thyme, salt, and pepper until golden. Cool slightly.
- Prepare the filling: Whisk eggs with cream. Spread mushroom mixture inside the pastry border. Add feta and mozzarella. Pour egg mixture over the filling.
- Bake: Bake for 20–25 minutes until golden and set. Garnish with parsley, cut into squares, and serve warm.
Notes
- You can prepare the mushroom mixture a day ahead and assemble before baking.
- For extra flavor, consider adding sun-dried tomatoes or spinach to the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 2g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
