Why You'll Love this Recipe

• Each tiny bite packs so much flavor and have a perfect texture
• These soufflé bites feel fancy enough for a holiday table, yet use ingredients from a regular grocery run.
• They taste just as good made ahead as they do fresh from the oven, which makes hosting easier.
• Even people who aren't fans of mushrooms love these!

Background and Origins

Soufflés have a long history in French cooking, where the technique of folding air into a rich base created those famous light, puffed textures. Traditional soufflés rely on carefully whipped egg whites and a delicate bake in a ramekin, which is wonderful for a sit-down dinner but not exactly practical for a party tray.

This recipe borrows the spirit of a classic soufflé, that contrast between rich filling and airy texture, and makes it perfect for entertaining. Swapping the ramekin for a crisp phyllo shell means you get all that same soft, custardy bite with an added bonus of a flaky and crispy texture boost.

Why This Recipe Works

This recipe works because it balances rich, creamy filling with a light, airy texture in a tiny bite-sized package. The mascarpone, cream cheese, and crème fraîche combine into a filling that sets up soft and custardy, while the crisp phyllo shell adds a flaky crunch in every bite.

Sautéed shiitake mushrooms bring an earthy depth, and the blanched asparagus adds freshness and a pop of color that keeps each bite from feeling too heavy. The earthiness of the mushrooms is balanced by the creaminess of the asparagus and cheese mixture so even mushroom haters will enjoy these bites!

Because the shells come store-bought and the filling comes together in one bowl, you get that fancy, soufflé-inspired result with a fraction of the effort, which is exactly why these Asparagus and Mushroom Cheese Soufflé Bites have become a go-to for entertaining.

How to Make Asparagus and Mushroom Cheese Soufflé Bites

Once you've made these a time or two, the whole process feels pretty quick. You'll have a tray of Asparagus and Mushroom Cheese Soufflé Bites ready before your guests even arrive.

Ingredients

Here is what you need to make this recipe:

For the Mushrooms

• Shiitake mushrooms: cleaned and diced
• Unsalted butter: for sautéing the mushrooms
• Kosher salt and black pepper: to season the mushrooms
• Fresh rosemary: finely minced for earthy flavor
• Dry white wine: pinot grigio, sauvignon blanc or similar crisp white wine to deglaze the mushrooms

For the Asparagus

• Fresh asparagus: fresh thin asparagus spears work best (one bunch asparagus is plenty for this recipe)
• Kosher salt: to add to the pot of water to blanch the asparagus

For the Filling

• Mascarpone cheese: for a rich, creamy filling
• Cream cheese: adds a tangy punch to the filling
• Crème fraîche: for a bit more tang and smoothness
• Kosher salt: to season the filling
• White pepper: for subtle heat but black ground pepper works in a pinch
• Cornstarch: to help the filling set
• Large egg: to bind the filling
• Phyllo shells: store-bought and ready to fill

See recipe card below for quantities.

Equipment

You don't need anything fancy to pull this one off. Here's what we reach for every time we make these:

• Medium skillet: for cooking down the mushrooms.
• Medium pot and bowl: the pot for blanching the asparagus, plus a bowl for the ice bath.
• Large mixing bowl: for combining the cheese filling.
• Rimmed baking sheet: to hold the phyllo shells steady in the oven.

Step-by-Step Instructions

Here's a quick visual rundown before you jump into the full recipe card below, broken into simple groups.

Cook the mushrooms

• Preheat oven 350°F.
• Clean and chop the mushrooms into medium rough dice (about the size of a dime).
• Heat the butter in a skillet over medium heat until it is completely melted. Add the mushrooms and stir to coat with the butter. Add a pinch of salt and pepper and the rosemary. Cook for several minutes, stirring occasionally.
• When the mushrooms have become tender and browned slightly, add the wine. Cook until the wine has completely been absorbed and evaporated (about 3-5 minutes). Remove the mushrooms to a bowl and set aside.

Prep the asparagus

• Bring a medium pot of water to a boil and moderately salt the water (about 1 tablespoon of salt). While the water is coming to a boil, prepare a bowl of ice water.
• Add the asparagus to the boiling water for about 45 seconds. Remove the asparagus from the boiling water with tongs or a spoon and immediately place them into the ice bath for at least 3 minutes.
• Remove the asparagus, and dry off any excess water with a paper towel. Cut off the tips of the asparagus and reserve. For the stalks, thinly slice them (as thick as the asparagus is wide is perfect).

Make the filling

• In a large bowl, combine the mascarpone, cream cheese, crème fraîche, salt, white pepper, cornstarch, and egg. Mix well with a fork, potato masher, or gloved hand until smooth and thick.
• Gently fold in the cooked mushrooms and thinly sliced asparagus stalks.

Fill and bake

• Arrange the phyllo shells on a baking sheet (parchment paper is optional here, but will help with cleanup) and spoon about a tablespoon of filling into each one. Top each shell with a reserved asparagus tip.
• Bake at 350°F for 20 minutes, until the filling is set and lightly golden on top.

How to Know When It's Done

You'll know these bites are ready when the filling has puffed slightly and feels set rather than jiggly in the center. The tops should look lightly golden and the asparagus tip resting on each one will have turned a deeper, brighter green. They'll continue to firm up a little more as they cool on the pan for those first few minutes. Twenty minutes has always been perfect for us when we bake these.

Variations and Substitutions

These bites are easy to adjust based on what you have on hand.

• Swap the shiitake mushrooms for cremini or button mushrooms if that's what's in your fridge, since both cook down the same way. You could actually use any mushroom type!
• No crème fraîche? Sour cream works as a close substitute and keeps the filling just as tangy.
• If asparagus isn't in season, try thin green beans blanched the same way, or chopped broccolini for a similar bite and color.
• For a different herb note, swap the rosemary for fresh thyme.
• If you want a little heat, a pinch of red pepper flakes folded into the filling adds a nice kick without overpowering the mushroom and asparagus flavors.

Storage

How to store leftover Asparagus and Mushroom Cheese Souffle Bites

• These bites are best enjoyed the day they're made. If you need to store them, keep any leftovers in an airtight container in the fridge for up to two days. The phyllo will soften a bit over time, but the flavor stays just as good.

How to reheat leftover Asparagus and Mushroom Cheese Souffle Bites

• Reheat them in a 300°F oven for about 5-7 minutes, just enough to warm them through without drying out the phyllo. 

Can you freeze leftover Asparagus and Mushroom Cheese Souffle Bites?

• We don't recommend freezing these once baked. You can, however, mix the filling and freeze it in advance if you want easier prep the day of your event.

What to serve with Cheese Soufflé Bites

These bites are rich enough to stand on their own, but they pair nicely alongside a simple arugula salad with a light vinaigrette to balance things out. 

They also make a lovely addition to a brunch table alongside any of your brunch favorites.

What Wines To Drink with these Cheese Soufflé Bites

Since these bites lean rich and earthy, a crisp white wine is our go-to pairing. A dry Sauvignon Blanc or a light, unoaked Chardonnay cuts right through the creamy filling without overpowering the mushroom and asparagus flavors. 

If you're more of a sparkling wine person, a dry Prosecco or Cava works wonderfully too, especially if these are part of a bigger party spread.