Mushrooms in Phyllo Dough

24 servings Prep: 20 m Cook: 15 m Total: 35 m Intermediate
5.0/5 (1)
Mushrooms in Phyllo Dough
Using new products and incorporating old spices together, this dish with Portobello mushrooms, button mushrooms, and cream cheese makes a wonderful addition to the Cajun’s recipe book. Flaky phyllo dough pastry cups filled with seasoned mushrooms and Cajun spices create an elegant appetizer.

Ingredients

24 servings
  • 1 cup Portobello mushrooms chopped
  • 1 cup button mushrooms chopped
  • 1/4 cup cream cheese
  • 2 tbsp butter (plus melted butter for brushing)
  • 1 sheet phyllo pastry
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 3/4 tsp garlic powder
  • 1/2 tsp fresh garlic (optional)

Step-by-Step Instructions

  1. Take the phyllo dough out to thaw for 15 minutes before starting.
  2. Preheat oven to 350°F.
  3. In a large skillet, Teflon preferred, heat the 2 tbsp butter over medium heat. Add the fresh garlic, if using, and cook until golden, about 1-2 minutes. Add the chopped Portobello and button mushrooms along with the salt, black pepper, cayenne pepper, and garlic powder. Cook until mushrooms are softened, about 8-10 minutes. Remove from heat. Stir in the cream cheese to make the mushrooms stick together. Set aside to cool slightly.
  4. Working fast (phyllo dries out quickly), unwrap the thawed dough and spread melted butter in-between each of 4 layers of dough, placing one on top of the other. Cut circles using a 3 inch cookie cutter.
  5. Place each phyllo circle in a 24-cup mini-muffin pan and gently press to form cups. Fill each cup 3/4 full with the mushroom filling.
  6. Using the scraps, cut 1 1/2 inch circles and place on top of the filled cups to create lids. Bake for 15 minutes in the preheated 350°F oven or until golden brown. Serve warm.

Common Problems and Solutions

Q: Why is my phyllo dough tearing or cracking?

A: Phyllo dries out extremely fast. Work quickly once unwrapped, keep unused sheets covered with a damp towel, and don't skip the butter between layers - it keeps the dough pliable and creates those flaky layers.

Q: Can I make these ahead of time?

A: Yes! Assemble the cups and fill them, then cover and refrigerate for up to 4 hours before baking. You can also bake them completely and reheat in a 300°F oven for 5-7 minutes to re-crisp.

Q: My phyllo cups are soggy, what went wrong?

A: Make sure your mushroom filling has cooled slightly before filling the cups, and that you've cooked the mushrooms long enough to release and evaporate their moisture. Also ensure you're using enough butter between the phyllo layers.

Tips and Techniques

Don’t skip the cayenne pepper - that little bit of heat is what makes these distinctly Cajun rather than just another mushroom appetizer. If you want to make these even more special, add a tablespoon of finely chopped green onions to the mushroom mixture.

Ingredient Substitutions

  • phyllo pastry: puff pastry
  • Portobello mushrooms: all button mushrooms or cremini mushrooms
  • cream cheese: mascarpone or goat cheese
  • fresh garlic: use only the garlic powder listed

Equipment Needed

  • 24-cup mini-muffin pan
  • 3 inch cookie cutter
  • 1 1/2 inch cookie cutter (or use a shot glass)
  • Large skillet (Teflon/nonstick preferred)
  • Pastry brush (for buttering phyllo layers)

Historical Context

Phyllo dough isn’t traditional Louisiana fare, but Cajun cooks have always been masters at taking new ingredients and making them their own with bold seasonings. This recipe represents the evolution of Cajun cooking in the late 20th century as cooks incorporated more diverse ingredients while staying true to their love of garlic, pepper, and robust flavors.