Warm melted brie and sauteed mushrooms are wrapped in a phyllo triangle. Great for parties! These are time consuming to make, but extremely elegant.

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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified

Directions

  • Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.

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  • Preheat the oven to 375 degrees F (190 degrees C).

  • Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.

  • Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.

  • Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

Nutrition Facts

153 calories; 11 g total fat; 29 mg cholesterol; 199 mg sodium. 10 g carbohydrates; 3.6 g protein; Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2006
I make a recipe very similar to this one but instead of taking the time to wrap them into phyllo triangles I buy the pre-made phyllo tartlet shells. Then I simply fill them with the brie and the sherry-sauteed mushrooms and bake them for 5 minutes. So easy and very yummy! Read More
(91)

Most helpful critical review

Rating: 1 stars
10/25/2010
I'm all for less-than-healthful indulgences but I did not care for this recipe. I love mushrooms brie and phyllo dough but these were just a buttery mess. The cheese "disappeared" and turned into liquid fat coupled with all the butter from the dough. You picked one up and you had butter drizzling down your hand! Couldn't taste the really anything but the butter. Of 4 of us who tried them no one was a fan. My first flop on a highly rated recipe here. Read More
(7)
49 Ratings
  • 5 star values: 32
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/17/2006
I make a recipe very similar to this one but instead of taking the time to wrap them into phyllo triangles I buy the pre-made phyllo tartlet shells. Then I simply fill them with the brie and the sherry-sauteed mushrooms and bake them for 5 minutes. So easy and very yummy! Read More
(91)
Rating: 5 stars
09/17/2006
I make a recipe very similar to this one but instead of taking the time to wrap them into phyllo triangles I buy the pre-made phyllo tartlet shells. Then I simply fill them with the brie and the sherry-sauteed mushrooms and bake them for 5 minutes. So easy and very yummy! Read More
(91)
Rating: 5 stars
12/07/2006
These were delicious! I made them for our Christmas party & they were the first things gone - and the garlic makes them so tasty I don't know how anyone could rate them as bland! Instead of cloves of garlic I used the fresh crushed garlic from the local grocer. I tried them the wrapped way & it was a bit time consuming so the second batch I simply cut the phyllo into squares & put them in small muffin tins put in the cheese & topped with the mushroom/garlic mixture. If your squares are big enough you can still pinch the tops together but even the ones we left open were beautiful & just as tasty. Will definitely make again and again! Read More
(37)
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Rating: 5 stars
12/18/2008
So basically I'm lazy and instead of hassling with the phyllo I used frozen puff pastry sheets. I rolled them out a little bit flatter than they come originally and with a pizza cutter made small 3" squares. I put a small cube of brie (after freezing for about 20 minutes and cutting off the rind)onto the square 1/2 teaspoon of the mushroom mix and sealed the triangle. I made them yesterday froze them and put them in ziplock bags for my party next week. I baked a couple to test them and they're super yummie. I was afraid the garlic would be a bit much but it's perfect. Thanks for this recipe! Read More
(21)
Rating: 5 stars
12/28/2005
I personally do not eat mushrooms but I made these for Christmas Eve and they were gone in minutes. There were some changes though. I used white mushrooms sauteed them with onions garlic and sherry. This recipe would have been much too bland if it had been prepared according to directions. Read More
(14)
Rating: 5 stars
03/30/2007
I made these once and didn't like the work that went into them so I bought the phyllo cups instead. I also added itallian sausage and instead of brie i used an itallian 5 cheese blend and melted it over the top. They were gone in seconds and everyone wanted the recipe. Read More
(10)
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Rating: 5 stars
07/26/2010
Very tasty! I added a tad of sherry to the mushrooms. If I were to make this again I would definitely opt for puff pastry or the phyllo shells since the wrapping was very time consuming. Read More
(9)
Rating: 5 stars
11/22/2010
I LOVED this. My boyfriend's is in the hospital so I made these for him (and me!). It was my attempt to impress the two men were staying in the same hospital room and their very Turkish and Greek families (with the typical grandmas who cook huge amounts of food for everyone) but we greedily finished them in the other room because they were so good we didn't want to share!:) I used sliced gouda cheese (one half slice on the bottom of the mushroom and one half on top) and regular button mushrooms because the shop was closed on Sunday but they were still amazingly tasty. Be sure you roll or fold them tightly or else they 'leak' cheese and it gets hard on the baking tray. Mine took about 30 minutes in the oven and I forgot to turn them over but didn't notice at all until I re-read the recipe just now.:P I've never flipped byrek and it's always been fine. I used pre-cut triangle-shaped phyllo dough and it worked well- a different shape but still tasted the same. Just a little more awkward to butter since I was taught in Albania never to let two pieces of dry phyllo dough touch each other.:) I'll certainly try this again with other vegetables and cheese as a way to use up leftover veg and the huge amount of phyllo dough that you get in one pack!:) Read More
(9)
Rating: 5 stars
06/16/2011
I used the premade phyllo cups like a few others suggested. I also added sherry to the cooking mushrooms. This was fantastic. My husband is not a fan of brie and he really loved these. Read More
(7)
Rating: 5 stars
03/03/2009
This was the first time I ever worked with phyllo dough. It was a little difficult until I got the hang of it. This recipe made the extra work involved worth it! They had a very rich and wonderful taste. Read More
(7)
Rating: 1 stars
10/25/2010
I'm all for less-than-healthful indulgences but I did not care for this recipe. I love mushrooms brie and phyllo dough but these were just a buttery mess. The cheese "disappeared" and turned into liquid fat coupled with all the butter from the dough. You picked one up and you had butter drizzling down your hand! Couldn't taste the really anything but the butter. Of 4 of us who tried them no one was a fan. My first flop on a highly rated recipe here. Read More
(7)