Reviewed: Feb. 6, 2013

Guests loved! I used mini phyllo cups to make it easier on me!

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Reviewer:

MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

Reviewed: Jul. 7, 2012

I love mushrooms, and wanted to try this out for an appetizer. I used the mini phyllo shells instead of the puff pastry, and that made these so easy! Perfect bite size servings. I also added white wine while sauteeing the mushrooms, and used a mix of baby portabella and white mushrooms. This was a huge crowd pleaser! Have already had requests to make it again and share the recipe.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Feb. 12, 2011

I added red and orange pepper to the mushrooms during the saute process. I also added sundried tomatoes as the base. Instead of puff pastery I used slices of artisan sea salt filone brean from safeway. sprinkle with fresh parsley. At the end I tested paper thin sliced cucumber, chilled once pulled out of the oven to ad a fresh crunch. Very yummy!

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6 users found this review helpful

Reviewer:

DondeJB

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 29, 2010

Those who found this not so tasty might want to try 'real' feta, which can be found in the gourmet cheese section of most grocery stores. American feta is made from cow's milk and is dry and bland - Greek feta is made with sheep and goat milks (and sometimes just goat or just sheep), but the texture and the flavor makes a big, big difference to any recipe calling for feta.

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Reviewer:

BABYBOOBEAR

Reviewed: Dec. 28, 2010

I jumped at this receipe because of the goat cheese and th reviews. I could not keep the mushroom mixture and cheese on top of the pastry and had to use a knife and fork.....not convenient for an appetizer. I agree with most of the comments that more blending of the flavors is necessary along with other ingredients like onions and peppers. I think baking the mushrooms and cheese inside a pastry would keep the appetizer together and blend the flavors.

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Reviewer:

Diane

Cooking Level: Intermediate

Home Town: Des Plaines, Illinois, USA

Living In: Westminster, Colorado, USA

Reviewed: Jul. 6, 2010

These were excellent! I sauteed the mushrooms with onion, garlic, butter, salt, pepper, and worcestershire. We don't like parsley so we omitted it. What a great appetizer!!

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7 users found this review helpful

Reviewer:

ChristineShen

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Jan. 3, 2010

Great recipe. Everyone in my family loved it. Very easy to make. Be sure to serve immediately after removed from the oven, so will still be warm.

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6 users found this review helpful

Reviewer:

caitlincvv

Reviewed: Dec. 21, 2009

These were really good! I added onion and seasoning to the mushrooms while sauteing. I will make these again.

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6 users found this review helpful

Reviewer:

RTOLIN

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Aug. 6, 2009

These were great. I made three different appetizers for a dinner party and these were the favorites. I used a combination of shitake and oyster mushrooms and the delicate flavors worked great with the puff pastry. Next time I'll make more.

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Reviewer:

Nell

Cooking Level: Expert

Reviewed: Apr. 13, 2009

I made these as written, using the feta substitution. Maybe it was because I didn't use goat cheese, but I was unimpressed. I thought that they just tasted like the individual ingredients, and didn't gel into a unified flavor. I think the goat cheese might be the key, and when I was eating them, I really felt like onion would have added a lot to them too.

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6 users found this review helpful