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Brie and Mushroom Phyllo Puffs

Brie and Mushroom Phyllo Puffs

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ASHLEYG

Warm melted brie and sauteed mushrooms are wrapped in a phyllo triangle. Great for parties! These are time consuming to make, but extremely elegant.

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Original recipe yields 25 servings

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Nutrition

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  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  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.
  2. Preheat the oven to 375 degrees F (190 degrees C).
  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.
  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.
  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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Reviews

ErinCC
85
9/17/2006

I make a recipe very similar to this one, but instead of taking the time to wrap them into phyllo triangles, I buy the pre-made phyllo tartlet shells. Then I simply fill them with the brie and the sherry-sauteed mushrooms and bake them for 5 minutes. So easy and very yummy!

Lynda
37
12/6/2006

These were delicious! I made them for our Christmas party & they were the first things gone - and the garlic makes them so tasty, I don't know how anyone could rate them as bland! Instead of cloves of garlic, I used the fresh crushed garlic from the local grocer. I tried them the wrapped way & it was a bit time consuming, so the second batch I simply cut the phyllo into squares & put them in small muffin tins, put in the cheese & topped with the mushroom/garlic mixture. If your squares are big enough, you can still pinch the tops together, but even the ones we left open were beautiful & just as tasty. Will definitely make again and again!

Dylan's Nana
19
12/18/2008

So, basically I'm lazy and instead of hassling with the phyllo I used frozen puff pastry sheets. I rolled them out a little bit flatter than they come originally and with a pizza cutter made small 3" squares. I put a small cube of brie (after freezing for about 20 minutes and cutting off the rind)onto the square, 1/2 teaspoon of the mushroom mix and sealed the triangle. I made them yesterday, froze them and put them in ziplock bags for my party next week. I baked a couple to test them and they're super yummie. I was afraid the garlic would be a bit much but it's perfect. Thanks for this recipe!