Mushroom and Goat Cheese Beggar's Purses
- Total Time
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 oil1 Tbsp
uncooked onion(s)½ medium, chopped
fresh mushroom(s)1 cup(s), any kind, chopped
phyllo dough4 sheet(s), at room temperature
soft-type goat cheese2 oz, or brie, divided
- 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.
- 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.