Name: Crispy mushroom and cheese bites
Prep time: 30 min
Cook time: 25 min
Yield: 20 triangles
Ingredients: 250 g mushrooms (white or portobello); 1 garlic clove; 2 tbsp olive oil; 1/2 tsp dried thyme; 150 g anari or ricotta, grated; 100 g feta cheese, grated; 100 g mozzarella cheese, grated; Salt; Freshly ground pepper; 1 pack phyllo pastry sheets (about 450g); 120 g butter, melted; 1 tsp sweet paprika

Crispy mushroom and cheese bites

Servings

20 triangles

Preperation

30 minutes

Cooking

25 minutes

Waiting

10 minutes

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.