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Mushroom Bundles

Rated as 4.43 out of 5 Stars

"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!"
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40 m servings 476
Original recipe yields 8 servings


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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  3. 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.
  4. 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

Per Serving: 476 calories; 35.9 29.8 7.1 33 208 Full nutrition

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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 t...

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 s...

Absolutely delicious! Have made it twice now and it is always a hit! Thank you so much for the recipe! Monique

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 ...

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...