These are absolutely scrumptious, and can be made with either phyllo dough or puff pastry. I prefer to make these with puff pastry, as it's easier to work with. Cook the mushrooms in sherry rather than white wine. Personal preference only!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a skillet over medium heat; cook and stir mushrooms and garlic in the melted butter for 1 minute. Pour in white wine; cook and stir mixture until all liquid has evaporated, about 5 minutes. Season with salt. Remove from heat.

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  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Cut each puff pastry sheet into 4 equal rectangles, creating 8 total. Spoon mushroom mixture into the center of each rectangle; sprinkle with Parmesan cheese. Gather all 4 corners of a rectangle together around the filling; pinch corners and edges of puff pastry together forming a seal. Repeat with remaining rectangles. Arrange bundles on the prepared baking sheet. Lightly press bundles so the bottoms are flat.

  • Bake in the preheated oven until bundles are golden brown, about 15 minutes.

Cook's Note:

If using phyllo dough, unroll dough. Cut stack in half. Working quickly, place 1 sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat until you have 4 or 5 sheets of phyllo. Do NOT brush top layer with butter.

Nutrition Facts

476 calories; protein 7.1g 14% DV; carbohydrates 29.8g 10% DV; fat 35.9g 55% DV; cholesterol 33.4mg 11% DV; sodium 207.8mg 8% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 4 stars
05/10/2016
I have made this recipe twice now. It is yummy. We thought there was a bit too much of pastry so this time we doubled the mushrooms. Half went inside the bundles. Half were drizzled over the top. That seemed like a better balance. Read More
(10)

Most helpful critical review

Rating: 3 stars
08/25/2019
This was good, but I felt lacking something. Next time I’m going to add an herbed goat cheese to the mixture. Read More
13 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/10/2016
I have made this recipe twice now. It is yummy. We thought there was a bit too much of pastry so this time we doubled the mushrooms. Half went inside the bundles. Half were drizzled over the top. That seemed like a better balance. Read More
(10)
Rating: 4 stars
05/31/2015
I cut the recipe in half following the recipe using the suggested sherry. The mushrooms (it took an 8-oz container of criminis) were marvelous! My whole house smelled divine while they were simmering! I wasn't sure what the bundles were supposed to look like but for us there was too much puff pastry and not enough mushrooms. The cooking time for the mushrooms was off because it took about 15 to 20 minutes to get it down to what I thought would not be absorbed at all and I drained off a lot of buttery/mushroomy liquid--maybe too much butter? I baked them for about 20 minutes and the bundles still had quite a bit of translucent pastry left but I took them out and let them sit for a while because I had made them ahead of dinner. I put them back in the oven before dinner to finish browning up and that worked well. In fact that would make this a really great dish to serve to company because you could parbake them ahead of time and then stick them back in the oven to finish up just before dinner was to be served. I will try these again because they are gorgeous and perfect for a guest plate! I am wanting to see what others do with this recipe. And I do recommend the sherry! Thanks AshleyV! Read More
(5)
Rating: 5 stars
01/02/2020
I wanted more bites so I made the mixture then rolled out the pastry and applied the mushrooms and then rolled the whole thing up. Cut into 1 slices and laid a flat on the sheet. Made a ton more which was good because we loved them Read More
(2)
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Rating: 4 stars
12/25/2019
This recipe is good however without an herb.....it might be the reason some don't find it that tasty. Therefore the reason for my 4 stars. This recipe as is is good base but definitely needs some kind of herb to elevate it a bit more without drastically changing it. My recommendation would be to add dried thyme and cook the mushrooms at high temperature especially once the alcohol is added. Otherwise it will take forever to cook. Other than that this recipe is restaurant level but made easy. Will make it again. Read More
(1)
Rating: 5 stars
04/11/2018
Absolutely delicious! Have made it twice now and it is always a hit! Thank you so much for the recipe! Monique Read More
(1)
Rating: 4 stars
02/12/2017
This has a wonderful flavor! However I'd definitely increase the mushrooms by 2-4 cups keeping the butter the same. I too had to cook the mushrooms 20 minutes. I used vegetable broth instead of dry white wine. We'll be having this again for sure! Read More
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Rating: 3 stars
08/25/2019
This was good, but I felt lacking something. Next time I’m going to add an herbed goat cheese to the mixture. Read More
Rating: 5 stars
09/23/2018
So good! Just made it tonight with a few additions based on the suggestions of the original poster and other reviewers: - subbed sherry for the white wine (same amount) - doubled the mushroom mixture (which meant all the stuff used to make it too - butter garlic and sherry) - added a chopped up shallot to the mushroom mixture - instead of puff pastry I used two cans of crescent roll dough I guess since I made a lot more of the mushroom mixture it took a bit longer to reduce (maybe around 20 minutes or so). Reducing the sherry is a worth the wait though! I made one batch after reducing it for 8 minutes or so (similar to the original recipe) and another after it had cooked for 20 minutes - my husband and I could definitely taste the difference! The second batch was better:) Thanks for an awesome recipe! Read More
Rating: 4 stars
10/08/2020
I made these as a test run, since I had some spinach and mushrooms to use up. It was good - I pretty much followed the recipe, but I added a some seasonings, and baby swiss. I also made them sandwich size to have for lunch. Really good and perfect for lunch - Read More