Delicate phyllo pastry wraps around a decadent filling of sautéed mushrooms, garlic, thyme, and creamy Brie cheese. Baked to golden perfection, these bite-sized pastries deliver a luxurious mix of flaky, earthy, and buttery flavors that pair beautifully with sparkling wine or light cocktails.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 25 minsCook Time 20 minsTotal Time 45 mins~20 triangles (serves 8–10 as appetizers)
For the Filling
2 tbsp unsalted butter
1 tbsp olive oil
1 small shallot, finely minced
2 cloves garlic, minced
8 oz cremini or mixed mushrooms, finely chopped
1 tsp fresh thyme leaves (or ½ tsp dried)
¼ tsp salt
⅛ tsp black pepper
4 oz Brie cheese, rind removed, cut into small cubes
For the Pastry
8 sheets phyllo pastry, thawed if frozen
½ cup unsalted butter, melted (or use olive oil for brushing)
Make the Mushroom Filling
1
In a large skillet, melt butter with olive oil over medium heat.
Add shallot and cook 1–2 minutes until softened.
Stir in garlic, cooking for 30 seconds until fragrant.
Add mushrooms, thyme, salt, and pepper; sauté until mushrooms release their moisture and it evaporates (about 6–7 minutes).
Remove from heat and cool slightly.
Stir in Brie cubes so they soften slightly but don’t melt completely.
Prepare the Phyllo Sheets
2
Preheat oven to 375°F (190°C) . Line a baking sheet with parchment paper.
Lay one sheet of phyllo on a clean surface. Brush lightly with melted butter.
Place another sheet on top and brush again.
Cut layered sheets lengthwise into 3 long strips.
Assemble the Triangles
3
Place 1 heaping tablespoon of mushroom-Brie mixture at one end of a phyllo strip.
Fold one corner over the filling to form a triangle, then continue folding in a triangular pattern until you reach the end.
Brush the outside with butter and place seam-side down on the baking sheet.
Repeat with remaining phyllo sheets and filling.
Bake
4
Bake for 18–20 minutes , or until golden brown and crisp.
Cool slightly before serving to allow filling to set.
Tips & Variations
5
Make ahead: Assemble up to 4 hours in advance, cover with plastic wrap, and refrigerate; bake just before serving.
Flavor boost: Add a splash of white wine to the mushrooms before cooling for extra depth.
Herb swap: Rosemary or tarragon can be used instead of thyme.
Cheese variation: Try Camembert or soft goat cheese for a tangy twist.
Suggested Pairings
6
Drink: Champagne, Prosecco, or a dry Riesling.
Other bites: Roasted red pepper bruschetta, marinated olives, or prosciutto-wrapped asparagus.
Ingredients ~20 triangles (serves 8–10 as appetizers)
For the Filling
2 tbsp unsalted butter
1 tbsp olive oil
1 small shallot, finely minced
2 cloves garlic, minced
8 oz cremini or mixed mushrooms, finely chopped
1 tsp fresh thyme leaves (or ½ tsp dried)
¼ tsp salt
⅛ tsp black pepper
4 oz Brie cheese, rind removed, cut into small cubes
For the Pastry
8 sheets phyllo pastry, thawed if frozen
½ cup unsalted butter, melted (or use olive oil for brushing)
Directions Make the Mushroom Filling
1
In a large skillet, melt butter with olive oil over medium heat.
Add shallot and cook 1–2 minutes until softened.
Stir in garlic, cooking for 30 seconds until fragrant.
Add mushrooms, thyme, salt, and pepper; sauté until mushrooms release their moisture and it evaporates (about 6–7 minutes).
Remove from heat and cool slightly.
Stir in Brie cubes so they soften slightly but don’t melt completely.
Prepare the Phyllo Sheets
2
Preheat oven to 375°F (190°C) . Line a baking sheet with parchment paper.
Lay one sheet of phyllo on a clean surface. Brush lightly with melted butter.
Place another sheet on top and brush again.
Cut layered sheets lengthwise into 3 long strips.
Assemble the Triangles
3
Place 1 heaping tablespoon of mushroom-Brie mixture at one end of a phyllo strip.
Fold one corner over the filling to form a triangle, then continue folding in a triangular pattern until you reach the end.
Brush the outside with butter and place seam-side down on the baking sheet.
Repeat with remaining phyllo sheets and filling.
Bake
4
Bake for 18–20 minutes , or until golden brown and crisp.
Cool slightly before serving to allow filling to set.
Tips & Variations
5
Make ahead: Assemble up to 4 hours in advance, cover with plastic wrap, and refrigerate; bake just before serving.
Flavor boost: Add a splash of white wine to the mushrooms before cooling for extra depth.
Herb swap: Rosemary or tarragon can be used instead of thyme.
Cheese variation: Try Camembert or soft goat cheese for a tangy twist.
Suggested Pairings
6
Drink: Champagne, Prosecco, or a dry Riesling.
Other bites: Roasted red pepper bruschetta, marinated olives, or prosciutto-wrapped asparagus.
Mushroom & Brie Phyllo Triangles
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