Creamy Mushroom Phyllo Triangles

Becky Luigart-Stayner; Jan Gautro

This elegant appetizer takes a couple of hours to make, but you can do all the preparation ahead of time. Don't fold triangles too tightly or the mixture will burst through the phyllo. Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.

Yield: 48 triangles (serving size: 2 triangles)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 37
  • Fat: 2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 6.2g
  • Fiber: 0.5g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 97mg
  • Calcium: 7mg

Ingredients

  • 3/4 cup dried porcini mushrooms (about 3/4 ounce)
  • 1 pound button mushrooms
  • 1 large onion, cut into 1-inch pieces (about 8 ounces)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 6 ounces 1/3-less-fat cream cheese
  • 1/2 cup finely chopped flat-leaf parsley
  • 24 (18 x 14-inch) sheets frozen phyllo dough, thawed
  • Olive oil-flavored cooking spray

Preparation

  1. Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
  2. Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.
  3. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
  4. Preheat oven to 375°.
  5. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
  6. Bake at 375° for 20 minutes or until golden. Serve warm.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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