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READY IN 2½ hrs

Brie and Mushroom Phyllo Puffs

Read Reviews (31)

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

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Original recipe makes 25 appetizers Change Servings

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

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Directions

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.

Kitchen-Friendly View

PREP 2 hrs
COOK 30 mins
READY IN 2 hrs 30 mins

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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!

—ErinCC

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Most Helpful Critical Review

Dec 29, 2007

I'm not sure what these tast like becuase I couldn't make them! I had no idea that phyllo dough was such a pain in the neck. Definitely make these if you have lots of time and don't make them for a party unless you've practiced a couple of times.

—Athena2222

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43 Ratings

Dec 06, 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!

—Lynda

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Dec 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!

—Dylan's Nana

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Dec 28, 2005

I personally do not eat mushrooms, but I made these for Christmas Eve and they were gone in minutes. There were some changes though. I used white mushrooms, sauteed them with onions, garlic and sherry. This recipe would have been much too bland if it had been prepared according to directions.

—ANGELA

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Mar 30, 2007

I made these once and didn't like the work that went into them so I bought the phyllo cups instead. I also added itallian sausage and instead of brie i used an itallian 5 cheese blend and melted it over the top. They were gone in seconds and everyone wanted the recipe.

—Donna Cuellar

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Jul 26, 2010

Very tasty! I added a tad of sherry to the mushrooms. If I were to make this again, I would definitely opt for puff pastry or the phyllo shells since the wrapping was very time consuming.

—marta

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Mar 03, 2009

This was the first time I ever worked with phyllo dough. It was a little difficult until I got the hang of it. This recipe made the extra work involved worth it! They had a very rich and wonderful taste.

—dutch hill

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Nutrition

Calories
153 kcal
8%

Carbohydrates
10 g
3%

Cholesterol
29 mg
10%

Fat
11 g
17%

Fiber
0.5 g
2%

Protein
3.6 g
7%

Sodium
199 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brie and Mushroom Phyllo Puffs

Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories: 153
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
Saturated Fat 6.5g 33 %
Cholesterol 29mg 10 %
Sodium 199mg 8 %
** Potassium 31mg < 1 %
Total Carbohydrates 10g 3 %
Dietary Fiber 0.5g 2 %
Protein 3.6g 7 %
Sugars 0.1g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 3 %
Iron 7 %
** Thiamin 10 %
** Niacin 12 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.