Buttery pastry, savory garlic mushrooms and melted Brie make these Portabella Mushroom and Brie Brunch Bites an irresistible appetizer for brunch or any gathering.

Welcome KMOV Great Day St. Louis viewers!
These tasty Wewalka puff pastry mushroom and Brie bites were recently featured on KMOV’s Great Day St. Louis. If you missed the segment, here’s the recipe and the tips I shared on air.

They’re perfect for Easter, but don’t limit them to holidays—serve them as a snack, a small appetizer for a girls’ night, or whenever you want a flavorful bite.

KMOV Great Day St. Louis Portabella Mushroom and Brie Brunch Bites

Wewalka (pronounced “Vee-Valka”) is an Austrian company that recently launched four refrigerated dough products in the U.S., available at Schnucks stores in the Metro St. Louis area.
If you don’t have Wewalka at your local Schnucks, you can request it through Wewalka’s U.S. channels.
The four dough products introduced include Puff Pastry Dough, Croissant Dough, Bistro-Style (round) Pizza Dough and Family-Style (rectangle) Pizza Dough:
- Airy & Flaky Croissant Dough – True croissant dough made with many delicate layers and a hint of vanilla. Great sweet or savory.
- Authentic Puff Pastry Dough – Created with many thin butter-brushed layers and rolled onto parchment paper. Use cold from the fridge; no thawing needed.
- Bistro-Style Pizza Dough – Thin, crispy round crusts for trattoria-style pizzas.
- Family-Style Pizza Dough – Slightly thicker crust made with European olive oil, sized for a family tray pizza.

All Wewalka doughs use premium European ingredients; the aroma and taste are noticeable when you open the package.
Because Wewalka doughs are rolled onto parchment and sealed in sleeves, you can bake directly on the included parchment for even baking and easy cleanup.
The packaging is designed to protect the yeast dough and make handling simple—no messy cans or difficult thawing.

Portabella Mushroom and Brie Brunch Bites

You can use any mushroom or cheese you prefer, but for the flakiest, most delicious result, use puff pastry dough straight from the refrigerator. The combination of buttery pastry, garlic-sautéed mushrooms and melted Brie is outstanding.

Here’s a quick visual step-by-step:

Step 1. Unroll the dough. Wewalka pastry comes rolled on parchment, which makes it easy to unroll and prevents sticking.

Step 2. Cut the dough into squares. From one sheet I made about 20 squares. Press each square gently into a mini muffin tin to form cups. A regular muffin tin works, but the bites will be larger.

Step 3. Fill each pastry cup with sautéed mushrooms. I like to sauté mushrooms in butter and garlic, but feel free to use olive oil, shallots, thyme or any seasoning you prefer.

Step 4. Top each filled pastry cup with a slice of Brie.

Step 5. Bake at 400°F (about 200°C) for 10–14 minutes, until the pastry edges are golden and the cheese is melted.

Step 6. Serve warm and enjoy the rich flavors. Garnish with finely chopped parsley or sliced green onions for color and brightness.

Arrange the bites on a platter and add sprigs of parsley around them for an attractive presentation, just as shown on Great Day St. Louis.