Mushroom Bundles Recipe

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Mushroom Bundles Recipe
Mushroom Bundles Recipe photo by Taste of Home
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Mushroom Bundles Recipe

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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, Ontario
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
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.

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  • 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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Reviews forMushroom Bundles

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MY REVIEW
Appy_Girl User ID: 1132413 281976
Reviewed Jan. 12, 2018

"I too will make this one again. I elected to used it as a Spread. I made up just 1/2 of this recipe and had no problem covering 2 pieces of Toasted and Buttered Whole Grain bread. each small square was adequately covered with this wonderful Earthy Mixture. I could have gotten one more slice of bread covered but elected to Pile it on. The mixture is Rich and slightly tangy as the Feta cheese melts and mingles with the mushrooms. If you want to really appreciate the full taste I suggest trying it as a spread. I baked it for a bout 15 minutes on 350. Just to slightly melt the cheese. This is one very highly recommended Appetizer. No Feta no problem, use what you have on hand. The Mushrooms are the real star in this one.

* I added a Tablespoon of chopped Walnuts to the Mix. A very nice addition. Pecans would also be a nice sub.
Taste of Home Volunteer Field Editor who enjoyed this hands down Winner !"

MY REVIEW
7833louis User ID: 1040763 279219
Reviewed Dec. 13, 2017

"There’s a reason I shy away from making a recipe that has not yet been reviewed! :) Let me say, these are very tasty and I will make them again. Here’s what I wish I would have known ahead of time…..

First, this makes WAY more mushroom mixture than what 12 mini-muffins can handle. I ended up with 24 which I ended up stuffing a lot, and then some. The “then some” was used the next day in an omelet – Yum! There is a difference between “1 c chopped mushrooms” and “1 c mushrooms, chopped.” I opted for the latter and it still made more than 12. I suppose that could have been controlled by not chopping so finely but if you don’t, then the mushroom pieces won’t fit well into the mini-muffin cups. I didn’t mind having 24 and “then some,” but just beware. This is still a good recipe.
Second, the phyllo dough. I chose to spread sheet #1 onto a large wooden cutting board, and then proceeded. Because the underside of sheet #1 is not buttered this made it difficult to negotiate the squares into the muffin cups. All 12 ended up with cracks in the dough by the time I got them in place. The good news about having too much mushroom mixture is that I was able to try it again with another set of 12. This time I buttered both sides of sheet #1. Getting the squares into the cups went MUCH better as the squares were much more pliable. HOWEVER, do not choose a wooden work surface. Because the underside was buttered it stuck to the wood terribly. It took a very long and thin-bladed, sharp knife to lift the phyllo sheet without losing too much of it behind. Plan on using 2 of the 3 T butter to brush onto the sheets. The last T will be for brushing the bundles after they’re in the muffin pan.
Third, 2 T of feta is not nearly enough. Next time I will try about ? c.
Last, I was able to bring the corners together and pinch to close but twisting was not in the plans. This was because I filled them too full for that.
Some of my issues were because I wasn’t thinking and my inexperience, not because this is a bad recipe. On the contrary, this will definitely satisfy the mushroom lover in your home! Thanks for sharing!"

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