| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 15 pieces |
Ingredients
- 1 package mini phyllo shells (recommended: Athens Brand)
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- 2 cloves garlic, finely diced
- 4 ounces mixed oyster mushrooms, sliced
- 4 ounces shiitake mushrooms, stems removed and sliced
- Salt and fresh ground black pepper
- 1/2 cup Merlot (recommended: BV Coastal Merlot)
- 2 teaspoons chopped fresh thyme leaves
- 1/4 pound Brie
- 4 chives, sliced for garnish
Instructions
- Preheat the oven to 350 degrees F. Bake the shells according to the package directions. Let cool while you make the filling.
- Heat a skillet over medium heat and add the butter. When the butter is melted, add the shallots and garlic, and cook until soft, about 5 minutes. Add the mushrooms and season with salt and pepper, to taste. When the mushrooms have released their liquid, add the wine and thyme and cook until most of the liquid has evaporated, about 5 minutes.
- Cut the Brie into 15 small pieces. Divide the mushroom mixture among the phyllo shells. Top each with a piece of the cheese. Return the shells to the oven and bake until the cheese has melted, about 5 minutes. Transfer the bites to a serving platter. Garnish with chives and serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 252 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 22 mg |
| Sodium | 337 mg |
Reviews
Loved it and so did my guests easy to do the mushrooms ahead and put it together
This is a very easy dish to make, but I found the flavors a little bland. I decided to add something sweet to it to help cut the richness of the butter and brie. I used diced apple lightly sauteed in a little butter with a splash of apple cider vinegar. I sweetened the apples with a little sugar. Then I added a couple of the apple pieces to the bottom of the cup, then topped with the mushrooms and brie. I thought this really brightened up the flavors of everything and helped with a cleaner finish.
I loved it, I just added a silver of roasted sundried tomato to the top for color and an extra punch!
These are great! So easy too. I left my rind on the brie because that’s what it looked like Sandra Lee did on the episode. Everyone loved them.
Made it for a New Years party. Great warm but once they got cold they were not as good.
It went well with Christmas dinner.
This is one of the easiest recipes!! I made this as an appetizer for my husband and I while waiting for dinner to finish…he loved it as much as the dinner and insisted on me making this again! Visited my friend in Fresno and repeated it for her and friends and she and all raved!! Will make this as my all around appetizer! Thanks, Sandra!!
These were absolutely fabulous. My guests all raved about them. However, you must really love mushrooms to love this recipe. Being a mushroom lover myself, I would, and did, not change a thing!
my brother in law is a vegan so i try to help my sister in finding new recipes for him. when i mentioned this one he was delighted. he enjoyed it and asked me for it. thank you so much it was truly a delight.
i love any mushroom i can find.we are in tidioute,pa.i love all your food.i was in the navy for 10 years.i man ran into me,my car in georgia.i broke my right hip and leg.i feel better.i hav e been to spain,italy,4 years,germandy for a week.rock of gibralter,florida,milton,2 years.thanks for all you cook.i am a chef,ask jim,my husband.we have been togeter for 20 years.wonderful guy.i am in a wheelchair.since this was done to me,i have crps.i am 100% connected too.have a great day.shari lynn carothers