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Mushroom Appetizers In Phyllo Pastry

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  Butter 1⁄4 Cup (4 tbs)
  Onion 1 Medium, finely chopped
  Mushrooms 1 Pound, sliced
  Madeira wine 2 Tablespoon
  Fresh dill 2 Tablespoon, finely chopped
  Fresh parsley 2 Tablespoon, finely chopped
  Sour cream 3⁄4 Cup (12 tbs)
  Phyllo pastry 1⁄2 Pound (Commercial)
  Butter 1⁄2 Cup (8 tbs), melted and warm
  Dry bread crumbs 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

Preheat oven to 375°F.
Melt 1/4 cup butter and saute onion until soft.
Add mushrooms and stir together.
Add Madeira and seasonings; cook down until most of liquid evaporates.
Let cool.
Stir in sour cream.
Use 1 phyllo sheet at a time and cover the rest with a damp tea towel to prevent drying.
Cut each sheet lengthwise into strips 3 inches wide and brush with the melted butter.
Sprinkle with bread crumbs.
Place a spoonful of mushroom filling at one end and fold upwards into a triangle shape.
Press edges to seal well.
Repeat until all filling is used (or you can just eat the filling)
Place triangles on a cookie sheet.
Brush with butter.
Bake 20 minutes at 350°F or until triangles are golden brown and have puffed.
These freeze well before cooking.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2602 Calories from Fat 1590

% Daily Value*

Total Fat 180 g277.5%

Saturated Fat 107.5 g537.4%

Trans Fat 0 g

Cholesterol 452.5 mg150.8%

Sodium 2021.5 mg84.2%

Total Carbohydrates 221 g73.5%

Dietary Fiber 16.4 g65.8%

Sugars 30.5 g

Protein 48 g95.9%

Vitamin A 201.1% Vitamin C 152.9%

Calcium 57.9% Iron 88%

*Based on a 2000 Calorie diet


Mushroom Appetizers In Phyllo Pastry Recipe