Mushroom and Leeks in Phyllo (appetizer or tapas) Recipe
One mushroom and leek in Phyllo and one Muenster cheese in phyllo
The alternate title to this particular favorite is “a little pocket of heaven.”
Ingredients
- 3 leeks
- 8 oz. mushrooms
- 1/2 stick of butter, plus additional melted butter
- 1 pkg. phyllo
Directions
Cut root end and leafy green from the leeks.
Slice leeks very thin and rinse thoroughly. Do not skip this step.
Slice and rough chop mushrooms. NOTE: Ever wonder what to do with the mushrooms that are a day or two pass their prime (i.e. beginning to discolor) but that are not yet ready to be thrown into the garbage. This little phyllo pouch is perfect for such back-of-the-refrigerator morsels.
Saute’ mushrooms and leeks in butter until they soften significantly.
Remove from heat and set aside to cool.
Lay out a single sheet of phyllo.
Place 1 T mushroom and leek mixture at the center edge of the phyllo.
Fold right third of phyllo over mixture.
Fold left side.
Fold up and over until a tidy pouch is formed.
NOTE: If the mixture is a bit damp, gently lift from underneath the phyllo to make the first flip upward, then fold from there. This essentially keeps the mixture and dough intact.
Place on a parchment lined baking sheet. Brush with melted butter.
At this point, these may be refrigerated for up to 4 hours.
Preheat oven to 375 degrees.
Bake 20 minutes, until the phyllo is golden and crisp and the mushrooms and leeks are hot.
Enjoy!