Mushroom Pies

Golden brown mushroom turnovers in phyllo dough on parchment paper
An earthy and hearty appetizer that be stuffed with many vegetables you might have lying around.
  • 3 boxes of Baby bella mushrooms, sliced
  • 1 tablespoon of thyme, chopped
  • 1 1-pound box of frozen phyllo dough, thawed and covered with damp paper towels to prevent dry out
  • Olive oil
  • Salt
  • Heat 2 tablespoons olive oil in a skillet over medium heat. The skillet should be large enough so that the mushrooms can lay flat and cook evenly. If your largest skillet cannot hold the mushrooms single layer, cook them in batches. 
  • Add the mushrooms and 2 teaspoons of salt. Move them only once you hear them sizzling. Add thyme. Once browned, the mushrooms can be taken off of the heat to cool.  
  • Preheat oven to 375F. 
  • Prepare the phyllo: on a clean dry work surface, place the first sheet of phyllo flat. Brush it with olive oil. Top with a second sheet; repeat; and then top with a third sheet. 
  • Using a round pizza slicer, cut the layered phyllo into long strips that are 4 inches wide. 
  • Place 1.5 tablespoons of cooked mushrooms at the bottom of the strip. 
  • Fold the phyllo over the mushrooms to form a right angle triangle. 
  • Continue folding up and over, like a flag is folded, until the strip is fully used. Cut and discard any excess phyllo
  • Repeat until mushrooms are used up.
  • Place the triangles on a parchment lined baking sheet, and brush the triangles with butter. Place a mushroom on the top. 
  • (If not ready to serve, cover the baking sheet with plastic wrap until ready to serve.)
  • When ready to serve, bake for approximately 15 minutes or until the phyllo is golden brown.
  • Serve! 

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