Mushroom and Goat Cheese Beggar's Purses

Total Time
30 min
5 min
25 min
Don't use ordinary white mushrooms in this recipe. Try morels for their smokey flavor, oyster mushrooms for robustness, and porcinis for their meaty taste.

olive oil

1 Tbsp

uncooked onion(s)

½ medium, chopped

fresh mushroom(s)

1 cup(s), any kind, chopped



phyllo dough

4 sheet(s), at room temperature

soft-type goat cheese

2 oz, or brie, divided


  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-flavored 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 center 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-flavored spray. Bake until golden brown, about 15 minutes.
If you can't find these more exotic varieties fresh, use an assortment of reconstituted dried mushrooms.

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