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Recipe Brie and Mushroom Phyllo Puffs (Appetizer)
Home Cooking Recipes
Required 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
Preparing/Cooking:
- 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.
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.
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