Food & Cooking Recipes Appetizers Mushroom-and-Goat-Cheese Purses 3.2 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 25 mins Total Time: 55 mins Yield: 24 These tasty phyllo tarts are filled with goat cheese and lots of cooked mushrooms. Ingredients 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 Directions 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. 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. 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. Rate it Print