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Brie and Mushroom Phyllo Puffs

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Brie and Mushroom Phyllo Puffs

Directions

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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
  • Methods :

  • 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 3×12 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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