If you are looking for an exceptional appetizer recipe, consider my mushroom-stuffed phyllo triangles. They are simple to make with a hearty filling of sautéed mushrooms and creamy Havarti cheese. Add the mixture to buttery store-bought phyllo dough, fold into triangles, and bake them for 20 minutes. Sprinkle the golden pastries with sesame seeds and enjoy! Smart Recipes, European Recipes, Other Recipes, Recipes Other European Mushroom Stuffed Phyllo Triangles Mushroom Stuffed Phyllo Triangles Recipe | CHEFBear.net PT2H Serves 12 1 Ounce Dried Porcini Mushrooms 2 Cups Water 1 Pound Button Mushrooms 1 Large Onion 2 Tablespoons Olive Oil 1 Teaspoon Dried Oregano 3/4 Teaspoon Salt & Freshly Ground Pepper 1/4 Teaspoon Nutmeg 3/4 Cup Havarti Cheese 1/2 Cup Fresh Flat Leaf Parsley 24 Sheets 18 X 14 Inch Frozen Phyllo Dough 1/4 Cup Sesame Seeds In a small saucepan over medium high heat, bring water to a boil. Remove saucepan from heat and add dried mushrooms. Let sit for 1 hour to hydrate. Drain in a colander, chop and transfer to a small bowl. Set aside. In the bowl of a food processor, pulse the button mushrooms until finely minced. Transfer to a bowl, and set aside. Pulse the onions in the food processor until minced. And set aside. In a cast iron skillet over medium-high heat, heat oil and saute onions until tender, about 5 minutes. Add button mushrooms and saute until tender and juice evaporates, another 10 minutes. Stir in porcini mushrooms, spices, salt & pepper. Saute for another 2 minutes. Remove skillet from heat and stir in cheese until it melts. Stir in parsley and mix well. Preheat oven to 375 degrees. Coat 2 sheet pans with cooking spray and set aside. On a cutting board, place 1 phyllo sheet and cut it into half lengthwise. Spray lightly with cooking oil. Fold each piece in half lengthwise to form a strip. Spoon 1 tablespoon of mushroom mixture into the short end of the strip, leaving a border of about 1 inch. Fold a corner edge over mixture, leaving a 1-inch border and forming a triangle. Keep folding back & forth into a triangle to the end of the strep. Repeat steps with remaining dough. Arrange triangles, seam side down, on prepared sheet pans. Lightly coat tops with cooking spray. Sprinkle lightly with sesame seeds and bake for 20 minutes, until golden brown.

Mushroom Stuffed Phyllo Triangles

Mushroom Stuffed Phyllo Triangles Recipe


If you are looking for an exceptional appetizer recipe, consider my mushroom-stuffed phyllo triangles. They are simple to make with a hearty filling of sautéed mushrooms and creamy Havarti cheese. Add the mixture to buttery store-bought phyllo dough, fold into triangles, and bake them for 20 minutes. Sprinkle the golden pastries with sesame seeds and enjoy!

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Recipe Information

Flavor Profile

European

Protein

Other

Category

Main Dishes

Serves

12

Total Time

2 Hours

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Ingredients

      • 1 Ounce Dried Porcini Mushrooms (Roughly A Cup)
      • 2 Cups Water
      • 1 Pound Button Mushrooms
      • 1 Large Onion (Chopped)
      • 2 Tablespoons Olive Oil
      • 1 Teaspoon Dried Oregano
      • 3/4 Teaspoon Salt & Freshly Ground Pepper
      • 1/4 Teaspoon Nutmeg (Freshly Grated)
      • 3/4 Cup Havarti Cheese
      • 1/2 Cup Fresh Flat Leaf Parsley (Minced)
      • 24 Sheets 18 X 14 Inch Frozen Phyllo Dough (Thawed)
      • 1/4 Cup Sesame Seeds

Directions

  1. In a small saucepan over medium high heat, bring water to a boil. Remove saucepan from heat and add dried mushrooms. Let sit for 1 hour to hydrate. Drain in a colander, chop and transfer to a small bowl. Set aside.
  2. In the bowl of a food processor, pulse the button mushrooms until finely minced. Transfer to a bowl, and set aside. Pulse the onions in the food processor until minced. And set aside.
  3. In a cast iron skillet over medium-high heat, heat oil and saute onions until tender, about 5 minutes. Add button mushrooms and saute until tender and juice evaporates, another 10 minutes. Stir in porcini mushrooms, spices, salt & pepper. Saute for another 2 minutes. Remove skillet from heat and stir in cheese until it melts. Stir in parsley and mix well.
  4. Preheat oven to 375 degrees. Coat 2 sheet pans with cooking spray and set aside.
  5. On a cutting board, place 1 phyllo sheet and cut it into half lengthwise. Spray lightly with cooking oil. Fold each piece in half lengthwise to form a strip. Spoon 1 tablespoon of mushroom mixture into the short end of the strip, leaving a border of about 1 inch. Fold a corner edge over mixture, leaving a 1-inch border and forming a triangle. Keep folding back & forth into a triangle to the end of the strep. Repeat steps with remaining dough.
  6. Arrange triangles, seam side down, on prepared sheet pans. Lightly coat tops with cooking spray. Sprinkle lightly with sesame seeds and bake for 20 minutes, until golden brown.



Nutrition & Cost Facts

Calories

178 kcal

Carbs

24 g

Fat

6 g

Protein

5 g

Cost Per Serving

$1.43

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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