Phyllo Mushroom Purses (Edit recipe)

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Phyllo mushroom purses are an elegant appetizer with a rich, meaty bite that looks impressive, but is surprisingly easy to make at home. They are perfect for Mother’s Day, brunch, or any gathering where you want something that feels a little extra special. The filling itself is simple. Mushrooms sautéed in butter, shallots, and thyme. A little splash of cream, and a dreamy cube of brie tucked inside. Once they bake up, the outside gets crisp and golden while the inside stays savory and creamy.

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Original Recipe

PREP TIME

45 minutes

COOK TIME

10 minutes

INGREDIENTS

10

Serves: 8

Ingredients

1 Tbsp Butter, Salted
8 oz Crimini Mushrooms, chopped
1 whole Shallot, minced
1 pinch Salt
1 Tbsp Heavy Whipping Cream
1 Tbsp Thyme, Fresh, chopped
4 oz Brie Cheese, cut into cubes, rinds removed
0.5 whole Phyllo Dough, thawed, cut into squares
2 Tbsp Butter, Salted, melted, for brushing phyllo dough
12 whole Chives, for tying purse, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Melt 1 tablespoon of butter in a large sauté pan over medium heat. Add the mushrooms, shallot, and a pinch of salt. Cook for about 5 to 7 minutes until the mushrooms have released all their liquid, and are golden brown, and the shallots have softened.
Stir in the heavy cream and fresh thyme. Cook for another minute, then remove from the heat and let the mixture cool slightly.
Cut the brie into small cubes, about 1 inch in size. Trim off rind, if you want extra creamy.
Lay out the phyllo dough and cut it into squares using a pizza cutter. Keep the dough covered with a damp kitchen towel and discard extra phyllo pieces.
Take one square of phyllo dough and brush it lightly with melted butter. Top with another square and brush again. Repeat one more time so you have three layers.
Spoon about 1/2 tablespoon of the mushroom mixture into the center of the phyllo. Top with a cube of brie.
Bring the corners and sides of the phyllo up around the filling and pinch gently at the top to create a purse shape.
Place on the prepared baking sheet and repeat with the remaining filling and phyllo dough.
Bake for about 10 minutes, checking around the 8-minute mark, until the tops are golden brown and crisp.
If using, tie a chive around the pinched top before serving.

Notes

Makes about 12 purses.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	106
Fat:	9 g
Carbohydrates:	3 g
Protein:	3 g
Cholesterol:	23 g
Sodium:	165 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.