Mushroom-and-Goat-Cheese Purses

Photo: Johnny Miller
Prep Time:
25 mins
Total Time:
55 mins

These tasty phyllo tarts are filled with goat cheese and lots of cooked mushrooms.


  • 1 tablespoon unsalted butter, plus ½ stick melted

  • 2 shallots, minced

  • 4 cloves garlic, minced

  • 1 tablespoon fresh thyme leaves, chopped

  • 10 cups chopped cremini or button mushrooms (about 1 ½ 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.

Cook's Notes

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

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