Reviewed: Dec. 18, 2011

These were a big hit at my mom's Christmas party. It was my first time working with filo and it was falling apart but I found that it's very forgiving, the shape doesn't have to be perfect to look good. The filling was delicious!

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Reviewer:

Ursalita

Reviewed: Nov. 6, 2011

I added just a TB of red wine while cooking the mushrooms and garlic, otherwise followed the recipe. They turned out good, not great. The only thing I could taste at first was butter. I will make again but use half the butter in mushrooms and half the amount on the phyllo. I used the sheets, and started using 3 layers (instead of 2) half way through. The 3 layer phyllo turned out better, you could taste the brie and mushrooms better. Thank you for sharing a great recipe!

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Reviewer:

jjbondelie

Reviewed: Jun. 16, 2011

I used the premade phyllo cups like a few others suggested. I also added sherry to the cooking mushrooms. This was fantastic. My husband is not a fan of brie and he really loved these.

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Reviewer:

AshleyBT

Reviewed: Jan. 4, 2011

These are delicious. I think using phyllo is worth it but only if you're comfortable working with phyllo and have the time. I used more brie in each than called for and I cut the stack of phyllo in half rather than into thirds just to make it easier to fold without the filling coming out. I also recommend 20 minutes at 350 - mine were a little darker than I would have liked. I will definitely use this recipe as a base for other variations in the future...brie + mango, or maybe as is + fresh tarragon...

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Reviewer:

Amy

Cooking Level: Expert

Living In: Grayslake, Illinois, USA

Reviewed: Nov. 21, 2010

I LOVED this. My boyfriend's is in the hospital, so I made these for him (and me!). It was my attempt to impress the two men were staying in the same hospital room and their very Turkish and Greek families (with the typical grandmas who cook huge amounts of food for everyone), but we greedily finished them in the other room because they were so good we didn't want to share! :) I used sliced gouda cheese (one half slice on the bottom of the mushroom and one half on top) and regular button mushrooms because the shop was closed on Sunday, but they were still amazingly tasty. Be sure you roll or fold them tightly or else they 'leak' cheese and it gets hard on the baking tray. Mine took about 30 minutes in the oven and I forgot to turn them over but didn't notice at all until I re-read the recipe just now. :P I've never flipped byrek and it's always been fine. I used pre-cut triangle-shaped phyllo dough and it worked well- a different shape, but still tasted the same. Just a little more awkward to butter since I was taught in Albania never to let two pieces of dry phyllo dough touch each other. :) I'll certainly try this again with other vegetables and cheese as a way to use up leftover veg and the huge amount of phyllo dough that you get in one pack! :)

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Reviewer:

TravelingFrog

Reviewed: Oct. 24, 2010

I'm all for less-than-healthful indulgences, but I did not care for this recipe. I love mushrooms, brie and phyllo dough, but these were just a buttery mess. The cheese "disappeared" and turned into liquid fat, coupled with all the butter from the dough. You picked one up and you had butter drizzling down your hand! Couldn't taste the really anything but the butter. Of 4 of us who tried them, no one was a fan. My first flop on a highly rated recipe here.

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Reviewer:

melissassm

Reviewed: Jul. 24, 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.

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Reviewer:

marta

Reviewed: Mar. 21, 2010

Fabulous! And it was even better a day or two later. I added my leftovers to pasta-which too turned out to be a nice side dish.

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Reviewer:

domesticated

Reviewed: Mar. 21, 2009

great recipe...some spinach and green onion are nice additions...remember you can freeze these bad boys 2 weeks ahead of time if you want

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Reviewer:

ORVILLE76

Cooking Level: Expert

Living In: Winona, Minnesota, USA

Reviewed: Mar. 1, 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.

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6 users found this review helpful