Brie and Mushroom Phyllo Puffs Recipe

Ingredients
<br>- 1 cup butter, divided
<br>- 8 crimini mushrooms, sliced
<br>- 6 shiitake mushrooms, sliced
<br>- 3 cloves garlic, chopped
<br>- 1 (8 ounce) wedge Brie cheese
<br>- 1 (16 ounce) package frozen phyllo pastry, thawed
<br><p></p>Directions
<br>step 1: Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.
<br>step 2: Preheat the oven to 375 degrees F (190 degrees C).
<br>step 3: Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.
<br>step 4: Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.
<br>step 5: Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.
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Ingredients
- 1 cup butter, divided
- 8 crimini mushrooms, sliced
- 6 shiitake mushrooms, sliced
- 3 cloves garlic, chopped
- 1 (8 ounce) wedge Brie cheese
- 1 (16 ounce) package frozen phyllo pastry, thawed

Directions
step 1: Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.
step 2: Preheat the oven to 375 degrees F (190 degrees C).
step 3: Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.
step 4: Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.
step 5: Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

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