Mushroom Puffs Recipe
These Mushroom Puffs are SO simple and elegant. The mushroom filling is so creamy, spicy & the phyllo pastry is warm, flakey, & melt in your mouth buttery.
Servings: 20 puffs
Calories: 130kcal
Ingredients
Mushroom Puffs
- ¼ 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
- ½ (16 ounce) package frozen phyllo pastry sheets thawed (1 roll)
Cheese Stuffed Dates
- Whole pitted dates
- Boursin Garlic & Fine Herbs Cheese
- Prosciutto
Instructions
Mushroom Puffs
- 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.
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Notes
*It sounds confusing, but it really is easy. Be sure to see my animated GIF above to see exactly how I did it!
Nutritional information is just for the puffs. Date nutritional information is not included, but to see a similar recipe's nutritional info check out my bacon wrapped dates.
Nutrition
Serving: 1puff | Calories: 130kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 162mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Calcium: 17mg | Iron: 0.5mg
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