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Recipe: Mushroom Parmesan Phyllo Triangles


This recipe for Mushroom Parmesan Phyllo Triangles is so easy and delicious… the ingredients are simple and you can easily adjust the recipe amounts to suit how many you want to make.

I like to make the fillings for phyllo triangles on one day and actually assemble them on and bake them on another day. This way I can make a variety of fillings without feeling I’m in the kitchen forever. It also makes clean up a snap on both days.

I used my mini chopper to finely chop the ingredients… I found that everything gets more finely chopped. I put the onion and garlic cloves in the mini chopper at the same time to they get incorporated together… so no one will get a mouthful of garlic… which is not what you want.

You may want to check out a post I previously published for tips on handling phyllo dough.

I used white mushrooms, but you can use any other variety or combination of varieties … it’s great to change up the flavor… be creative!

I hope you enjoy this !



Recipe: Mushroom Parmesan Phyllo Triangles

All you need:

Athens Phyllo Dough sheets
8 ounces white mushrooms, finely chopped
½ medium onion, finely chopped
2 cloves of garlic, finely chopped
¼ cup fresh parsley, finely chopped
1 stick plus 3 tablespoons butter, divided
½ cup Parmesan cheese
Salt to taste
Pepper to taste.

All you need to do:

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

Thaw the phyllo dough according to package instructions.

In a skillet over medium high heat, melt the 3 tablespoons of butter.

Chop the onion and garlic in a mini chopper until very fine.

Add the onion and garlic to the skillet and cook about 3 minutes or until onions are soft and translucent.

Chop the mushrooms (do this in batches so they chop evenly)in the mini chopper.
Add the mushrooms and cook until the mushrooms are soft and the liquid has started to run out of them. Remove from the heat.

Put the mushroom and onion mixture into a large bowl.

Chop the parsley in the mini chopper until fine.

Add the parsley and Parmesan cheese.

Add salt and pepper to taste.

Carefully remove 1 sheet of phyllo dough and place on a clean work surface.

Make sure to cover the open package of phyllo dough with a damp towel.

Gently brush the sheet with melted butter.

Remove another sheet of phyllo dough and place over the first one.

Gently brush the sheet with melted butter.

Repeat this step until you have layered 5 phyllo dough sheets.

Using a very sharp knife, cut the phyllo dough into 2 inch strips along the long side.

Place a heaping teaspoon of filling at one end of the strip, be sure to leave about an 1.8 of an inch border so the filling won’t spill out.

Fold into a triangle as you would fold a flag.

If for some reason you have a little extra dough at the end …. Using a sharp knife, just trim it off.

Place the triangle on the parchment lined baking sheet.

Repeat until you have used up all the phyllo sheets.

Brush all the triangles with butter.

Any remaining filling stored in an airtight container in the refrigerator and can be used in other recipes.

Bake at 350 degrees F for 20 minutes or until golden.

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