These Mushroom Puffs are SO simple and elegant. The mushroom filling is so creamy, spicy, and earthy, and the phyllo pastry is warm, flakey, and melt in your mouth buttery.
First of all, I ♡ Easter brunch, and today, I’ve created not one, but TWO different dishes for you guys.
My first recipe creation? An amazing, elegant appetizer that I like to call: Mushroom Puffs.
My second recipe creation is a little “party trick” aka a ridiculously easy appetizer that everyone thinks I slave away on: Dates stuffed with cheese and wrapped with prosciutto, of course!
Both of these recipes are simple, elegant, and of course, delicious! While these recipes are perfect for Easter brunch, honestly, they’re really perfect for any time. 🙂
And guess what? If you create a recipe purchasing ingredients from Walmart that uses Boursin® cheese YOU can have a chance to win some $$$, that’s what we call Show Me the MONEY time 😉
Do I have your attention? 😉
But first, let’s talk Mushroom Puffs.
There are two parts to the Mushroom Puffs.
The “puff” part and the filling.
Let’s talk filling first. Today, we’re using the Boursin Monterey Jack & Spicy Pepper Cheese Dip as our main filling ingredient. Holy moly this stuff is amazing. It’s spicy and SO creamy.
All you need to do for the Mushroom Puffs filling is saute mushrooms in a little butter, stir in the Boursin Monterey Jack & Spicy Pepper Cheese, and season it with a little salt and pepper. That’s it. It’s so, so, SO simple, but honestly I think some of the most elegant recipes are those with few, but truly amazing ingredients.
Now the “puff” part. It’s just frozen phyllo dough!
Phyllo dough sheets are so thin and flakey and buttery and crispy and ugh! YUM!
To assemble. Well. It’s really easy, but hard to explain, so let me just show you with this super cute GIF. 👇
See what I mean? So easy, but seriously? How the heck do you describe that? 😉
Once folded, the Mushroom Puffs get baked to gold perfection and then they’re ready to serve!
The mushroom filling is so creamy, spicy, and earthy, and let me just tell you again, the phyllo pastry is warm, flakey, and melt in your mouth buttery.
They’re so delicate, so easy, and so so tasty.
Mushroom Puffs. ✔️
Now let’s talk dates. These babies are my favorite party trick.
I’m obsessed, because they’re the perfect sweet/savory combination that we all seriously love. Plus, people are always really impressed by these, but never know that they’re actually ridiculously easy to make!
Simply use a knife to create a slit in the date. Stuff with Boursin Garlic & Fine Herbs Cheese and wrap in a little prosciutto. You could use bacon if you want, but I mean, come on. Prosciutto is so fancy and delicious.
Now here’s the cool thing. You can serve these dates as is: cold/room temperature OR you can pop ’em in the oven until the filling is warm and the prosciutto is a little crispy.
You really can’t go wrong.
Here’s another cool thing, the grocery list for these appetizers is super short: cheese, mushrooms, phyllo dough, dates, and prosciutto. Ah-mazing, right? I mean I’m assuming you guys already have butter, salt, and pepper at home. 😉 That means, you’ll only need to make one super quick stop at your local Walmart to pick these up! #score
Which, btw, Boursin cheese at Walmart is cheaper than other stores and you KNOW I’m a sucker for a good deal. #doublescore
But here’s the reeeeeeally cool thing. If you go to Walmart, buy either of the Boursin cheeses, and share YOUR “Party Trick” on Instagram, YOU will have a chance to win a $50 Walmart giftcard! So really. You should do that. Just make sure you post your photo on Instagram and hashtag it #BoursinParty #ShowMetheYummy by March 27th! Winner will be announced by April 3rd.
In the meantime, make both of these recipes. Because really, both the mushroom puffs and the cheese stuffed dates are so elegant, easy, tasty, and will most certainly be the main event at your Easter brunch!
What’s YOUR favorite party trick? Don’t forget to share it and show me the yummy!
Mushroom Puffs Recipe
- 1/4 cup unsalted butter
- 1 (16 oz) package sliced baby bella mushrooms
- 2 (5.6 oz) packages Boursin Monterey Jack & Spicy Pepper Cheese Dip
- Extra melted butter for brushing
- 1/2 (16 ounce) package frozen phyllo pastry sheets thawed (1 roll)
Cheese Stuffed Dates
- Whole pitted dates
- Boursin Garlic & Fine Herbs Cheese
- In a large saute pan, melt butter over medium heat.
- Once melted, stir in sliced mushrooms and cook until tender, about 10 minutes (more or less to taste).
- In the last minute or two, stir in Boursin Monterey Jack & Spicy Pepper Cheese Dip.
- Stir until melted. Season with salt and pepper and set aside.
- Preheat oven to 425 degrees F.
- Unroll the phyllo dough, and cut into three equal strips.
- Place two sheets of the phyllo onto your work surface. Cover the stack of remaining sheets with a damp paper towel. They’ll dry out if you don't.
- Brush the top sheet of phyllo with the smallest amount of melted butter. If you use too much, these will get greasy.
- In one corner, place 1-2 tablespoons of filling.
- Fold phyllo dough over the filling to make a triangle.
- Continue folding back and forth in a triangle shape.*
- Gently press to make sure the filling is sealed.
- Pace on an ungreased baking sheet, and spritz with the smallest amount of cooking spray. Again, if you use too much, these will end up greasy.
- Repeat with remaining dough and filling.
- Bake for 8 minutes, gently flipping halfway through.
- After baking, if they’re a little greasy, just dap with a paper towel.
- Serve and enjoy!
Cheese Stuffed Dates
- Create a slit in the date.
- Stuff with cheese.
- Wrap with a small piece of prosciutto.
- Serve cold/room temperature or serve warm!
- If serving warm, preheat oven to 350 degrees and line a baking sheet with a silicone mat.
- Bake until filling is warm and prosciutto is a little crispy, about 10 minutes.
*Note: Nutrition information is estimated and varies based on products used.
Thanks again to Boursin for sponsoring today’s post! Their cheeses are seriously cheesy goodness.
This is a sponsored conversation written by me on behalf of Boursin. The opinions and text are all mine.