Mushroom Phyllo Triangles


  1. Place half the button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.
  2. Heat oil in a large nonstick skillet over medium heat. Add the onion; sauté 5 minutes. Add the button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in the oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
  3. Preheat oven to 200°C.
  4. Place one phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (10cm-wide) strip.
  5. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 2cm border. Fold 1 corner of edge with 2cm border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip.
  6. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place triangles, seam side down, on baking sheets coated with cooking spray.
  7. Lightly coat tops with cooking spray.
  8. Bake at 200°C for 20 minutes or until golden. Serve warm.
You may also like
Festive Mocha Cupcakes
No-Bake Cheesecake
Baked White Chocolate & Simonsberg/President Cream Cheese Tart
Simonsberg/President Cream Cheese & Garlic Bread