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.
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.
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.
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 for 18–20 minutes, or until golden brown and crisp.
Cool slightly before serving to allow filling to set.
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.
Drink: Champagne, Prosecco, or a dry Riesling.
Other bites: Roasted red pepper bruschetta, marinated olives, or prosciutto-wrapped asparagus.
20 servings