Crispy mushroom and cheese bites

For the filling, add mushrooms and garlic to a blender and pulse lightly—just until broken into small pieces (not puréed).

Sauté in olive oil with thyme over medium heat for 7–10 minutes until the moisture evaporates. Let cool.

Mix with the grated cheeses (anari, feta, mozzarella), season with salt and pepper, and chill in the fridge for 10 minutes.

For the triangles, mix melted butter with paprika. Take one phyllo sheet, brush with butter, layer with a second sheet, and repeat until you have 4 total layers.

Use a round cutter or glass to cut discs from the layered sheets.

Place a small amount of filling in the center of each disc, shape into a small pouch, pinching the edges to form a triangle shape.

Arrange on a baking tray with parchment, brush with more paprika butter, and bake at 180°C (356°F) for 25 minutes until golden and crisp.

Crispy mushroom and cheese bites

Servings

Preperation

Cooking

Waiting

For the filling:

For the triangles:

See more recipes:

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Crispy mushroom and cheese bites

Servings

Preperation

Cooking

Waiting

For the filling:

For the triangles:

See more recipes:

Crispy beer-battered zucchini

Crispy fried potatoes

Hasselback potatoes with thyme, rosemary, and garlic

Lentil salad with feta and pomegranate

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