Welcome to the delightful world of Lovewithrecipes.com, where culinary creativity meets simplicity! Today, we’re thrilled to present to you a scrumptious recipe that will elevate your taste buds to new heights: Mushroom Red Pepper Phyllo Puffs. 🍄🌶️
Prepare yourself for a gastronomic adventure with this delectable dish that seamlessly combines earthy mushrooms, tangy red wine vinegar, and the flaky goodness of phyllo pastry. These Mushroom Red Pepper Phyllo Puffs are not just a treat for your taste buds, but also a feast for the eyes with their golden-brown, crispy exterior.
Let’s embark on this culinary journey together, shall we? Below is a detailed guide that outlines each step with precision and flair, ensuring your cooking experience is both enjoyable and successful.
Mushroom Red Pepper Phyllo Puffs
Ingredients:
- 1 pound mushrooms, trimmed and quartered
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon liquid honey
- 1 tablespoon dried mint
- 1 tablespoon sweet mustard
- 1/2 pound phyllo pastry sheets
- 10 tablespoons butter
- 3 red peppers
- 1 cup shredded cheese (of your choice)
Nutritional Information (Per Serving):
- Calories: 195.5
- Fat: 5.6g
- Saturated Fat: 2.4g
- Cholesterol: 7.6mg
- Sodium: 345.7mg
- Carbohydrates: 30.4g
- Fiber: 2.3g
- Sugar: 5.3g
- Protein: 6.3g
Instructions:
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Prepare the Mushroom Filling:
- Trim and quarter the mushrooms, placing them on a rimmed baking sheet.
- Sprinkle with red wine vinegar, salt, and pepper. Toss to coat evenly.
- Bake in a 400°F (200°C) oven for 35 to 40 minutes, stirring occasionally, until tender and the liquid has evaporated.
- Let the mushrooms cool slightly.
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Prepare the Red Pepper Mix:
- Drain the red peppers and pat them dry with paper towels.
- Chop and place them in a large bowl.
- Add half of the breadcrumbs, honey, dried mint, and remaining salt and pepper. Toss to combine.
- Cut the rind from the cheese, shred it, and add it to the bowl along with the mushrooms.
- Toss again and set aside. (The filling can be refrigerated for up to 1 day; stir before using.)
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Prepare the Phyllo Pastry:
- Blend mustard with 1 tablespoon (15 mL) water and set aside.
- Layer 3 sheets of phyllo on a work surface, covering the remaining phyllo to prevent drying.
- Using a sharp knife and an 8-inch (20 cm) round cake pan or cardboard template, cut out 2 circles from each sheet.
- Place 2 circles side by side on the work surface.
- Brush each lightly with the mustard mixture.
- Top each with a second circle and brush lightly with butter.
- Repeat with remaining circles, brushing again with mustard.
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Assemble the Phyllo Puffs:
- Sprinkle 1 tablespoon (15 mL) of breadcrumbs in the center of each.
- Top the breadcrumbs with a heaping 1/2 cup (125 mL) of the prepared filling.
- Fold one edge of the phyllo to the center over the filling.
- Continue folding the phyllo over the filling, forming pleats.
- Place on a parchment paper-lined or greased baking sheet.
- Brush all over with egg white.
- Repeat to make 8 puffs.
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Baking and Serving:
- Puffs can be refrigerated for up to 12 hours or frozen for up to 2 weeks (increase baking time by 5 minutes if frozen).
- Bake in a 400°F (200°C) oven for 20 minutes or until golden brown and crispy.
Variation: Mushroom Prosciutto
- Omit red pepper, honey, and mint.
- Increase mushrooms to 2 pounds and red wine vinegar to 1/4 cup (50 mL).
- Cook mushrooms for 40 to 45 minutes.
- Add 1/4 pound (125 g) chopped prosciutto or thinly sliced ham to the filling.
- Omit breadcrumbs in the filling; sprinkle about 1/2 cup (125 mL) breadcrumbs among phyllo circles.
- Top each with 1 cup (250 mL) filling.
There you have it – a masterpiece in the making! These Mushroom Red Pepper Phyllo Puffs are a perfect blend of flavors and textures, making them an ideal choice for any occasion. Share the love and the recipe with your friends and family, and let the culinary magic unfold! ✨👩🍳👨🍳
