Mushroom Bundles Recipe
Mushroom Bundles Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My guests rely on me to come up with yummy starters like these crispy mushroom appetizers made for a New Year's party. They vanish before your eyes. —Tina Coopman, Toronto, ON
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped fresh mushrooms
  • 1 cup chopped baby portobello mushrooms
  • 1/4 cup finely chopped red onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon pepper
  • 4 sheets phyllo dough (14x9-inch size)
  • 3 tablespoons butter, melted
  • 2 tablespoons crumbled feta cheese

Directions

Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat.
Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with three additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup.
Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm.
Freeze option: Freeze cooled bundles in resealable plastic freezer bags. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.
Yield: 1 dozen.
Originally published as Mushroom Bundles in Simple & Delicious December/January 2015

Nutritional Facts

1 pastry: 53 calories, 4g fat (2g saturated fat), 8mg cholesterol, 50mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein.

  • 1 tablespoon olive oil
  • 1 cup chopped fresh mushrooms
  • 1 cup chopped baby portobello mushrooms
  • 1/4 cup finely chopped red onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon pepper
  • 4 sheets phyllo dough (14x9-inch size)
  • 3 tablespoons butter, melted
  • 2 tablespoons crumbled feta cheese
  1. Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat.
  2. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with three additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup.
  3. Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm.
    Freeze option: Freeze cooled bundles in resealable plastic freezer bags. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.
    Yield: 1 dozen.
Originally published as Mushroom Bundles in Simple & Delicious December/January 2015

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