Mushroom and goat cheese beggar's purses

Total Time
30 min
5 min
25 min
Just six ingredients are all it takes to make these impressive savory appetizers. The phyllo is the star ingredient, creating the wonderful and always-impressive flaky layers that make up the purses. They are filled with an umami-rich onion and mushroom mixture, wilted peppery arugula, and creamy, tangy goat cheese. They will undoubtedly be a hit when served at your next party or gathering. For a richer flavor, don’t use white mushrooms in this recipe. Instead, try morels for their smoky flavor, oyster mushrooms for robustness, and porcinis for their meaty taste. If you can’t find these varieties, opt for a gourmet blend or cremini mushrooms that are available in most grocery stores.


Olive oil

1 Tbsp


½ medium, chopped


1 cup(s), sliced, any kind, chopped



Phyllo dough

4 sheet(s), at room temperature

Soft 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.