Photo of Mushroom and Goat Cheese Beggar's Purses by WW

Mushroom and Goat Cheese Beggar's Purses

9
9
9
SmartPoints® value per serving
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
2
Difficulty
Moderate
For the best flavour, don't use ordinary white mushrooms in this recipe.

Ingredients

Olive oil

1 Tbsp

Uncooked onion(s)

½ medium, chopped

Fresh mushroom(s)

1 cup(s), any kind, chopped

Arugula

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.

Notes

If you can't find these more exotic varieties fresh, use an assortment of reconstituted dried mushrooms.