Mushroom-and-Goat-Cheese Purses

You can make the mushroom filling a day in advance and refrigerate it until ready to use.

  • Prep:
  • Total Time:
  • Yield: Makes 24
Mushroom-and-Goat-Cheese Purses

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 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


  1. 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.

  2. 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.

  3. 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.


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