Reviews
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
Back to Mushroom-and-Goat-Cheese Purses
All Reviews for Mushroom-and-Goat-Cheese Purses
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Mushroom-and-Goat-Cheese Purses
Credit:
Johnny Miller
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes 24
Ingredients
Ingredient Checklist
1 tablespoon unsalted butter, plus 1/2 stick melted
2 shallots, minced
4 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
10 cups chopped cremini or button mushrooms (about 1 1/2 pounds)
Salt and pepper
1 cup crumbled fresh goat cheese (4 ounces)
8 sheets frozen phyllo dough, thawed
Cook's Notes
You can make the mushroom filling a day in advance and refrigerate it until ready to use.
Gallery
Mushroom-and-Goat-Cheese Purses
Credit:
Johnny Miller
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes 24
Gallery
Mushroom-and-Goat-Cheese Purses
Credit:
Johnny Miller
Mushroom-and-Goat-Cheese Purses
Credit:
Johnny Miller
Mushroom-and-Goat-Cheese Purses
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes 24
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes 24
prep: 25 mins
total: 55 mins
prep:
25 mins
total:
55 mins
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 1 tablespoon unsalted butter, plus 1/2 stick melted
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 10 cups chopped cremini or button mushrooms (about 1 1/2 pounds)
- Salt and pepper
- 1 cup crumbled fresh goat cheese (4 ounces)
- 8 sheets frozen phyllo dough, thawed
Directions
Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.
Cook's Notes
You can make the mushroom filling a day in advance and refrigerate it until ready to use.
Cook’s Notes
You can make the mushroom filling a day in advance and refrigerate it until ready to use.
Reviews
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
Reviews
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
1
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
6 Ratings
5 star values:
1
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
6 Ratings
5 star values:
1
4 star values:
1
3 star values:
2
2 star values:
2
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 1
- 3 star values:
- 2
- 2 star values:
- 2
- 1 star values:
- 0
All Reviews for Mushroom-and-Goat-Cheese Purses
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mushroom-and-Goat-Cheese Purses
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
