Mushroom and Goat Cheese Beggar's Purses
9
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
For the best flavour, don't use ordinary white mushrooms in this recipe.
Ingredients
Olive oil
1 tbsp(s)
Onion
½ medium, chopped
Mushrooms
1 cup(s), any kind, chopped
Arugula
⅓ cup(s)
Phyllo dough
4 sheet(s), 12 x 17-inch sheets, thawed to room temperature
Soft-type goat cheese
2 oz, or brie, divided
Instructions
1
Preheat oven to 350°F; spray a baking sheet with nonstick cooking spray. In a large nonstick skillet, heat the oil. Sauté onion until softened, about 5 minutes. Stir in the mushrooms and cook until softened, about 5 minutes. Add the arugula and cook until wilted, about 2 minutes.
2
Place the sheets of phyllo on a work surface and cover them with a damp towel. Stack 2 sheets and spray with butter-flavoured nonstick cooking spray. Stack the remaining 2 sheets directly on top and spray them. Cut the phyllo into two 12 x 8 1/2 inch rectangles. Place goat cheese in the centre of each phyllo; top with mushrooms. Pull up corners of phyllo and twist, forming packets that look like drawstring pouches; place on the baking sheet and spray the tops lightly with butter-flavoured spray. Bake until golden brown, about 15 minutes.
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