Becky Luigart-Stayner; Jan Gautro
Yield
48 triangles (serving size: 2 triangles)

This elegant appetizer takes a couple of hours to make, but you can do all the preparation ahead of time. Don't fold triangles too tightly or the mixture will burst through the phyllo. Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.

How to Make It

Step 1

Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.

Step 2

Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.

Step 3

Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.

Step 4

Preheat oven to 375°.

Step 5

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.

Step 6

Bake at 375° for 20 minutes or until golden. Serve warm.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

morered's Review

LakeladyPatti
August 31, 2009
I have made this countless number of times...my go-to recipe for company appetizers. They are a bit time consuming, but much easier managed when you do over the course of 2 days and freeze in advance. So, I make the filling one day, then wrap the phyllo triangles the next day. then store then in a big tupperwave in the freezer(saran wrap inbetween layers so they don't stick to each other when I need to get them out). Once there are in the freezer, I just popped them onto a cookie sheet and bake whenever I'm having company and want to impress! My oven isn't always consistent so I always start checking them after 10 minutes.

LakeladyPatti's Review

osequin
December 20, 2014
N/A

ammycek's Review

Turtle542
December 06, 2012
N/A

Turtle542's Review

ammycek
December 30, 2009
Results are delicious, but I'm not sure I would make this again unless it was a really special occasion.

osequin's Review

Jenmar3
December 12, 2009
This was A LOT of work. The taste wasn't excellent. Will not make this again because of the incredible amount of work.

GirlNinja's Review

GirlNinja
August 29, 2009
A bit of work but well worth the effort. I made these for a martini party and they were delicious! I also used a little less than a tablespoon of filling to make it easier to assemble and keep the filling from oozing out while they baked. I lightly sprinkled with alder-smoked sea salt on top before I baked because I liked the way it looked and the salt added a nice flavor.

Jenmar3's Review

morered
December 07, 2010
I didn't care for the recipe at all and the filling wasn't very flavorful.