Mushroom And Goat Cheese Purses Recipes
MUSHROOM-AND-GOAT-CHEESE PURSES
These tasty phyllo tarts are filled with goat cheese and lots of cooked mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
- Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
- Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g
GOAT-CHEESE STUFFED MUSHROOMS
These stuffed mushrooms make great bite-size appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 24
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
- In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
- Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 88 g, Fat 4 g, Protein 5 g
BEGGAR'S PURSES WITH GOAT CHEESE SAUCE
This is a recipe I created for Trader Joes " hope some of you ladies out there know the store". I was hired as the demo coordinator for the first store in Michigan. At first I started having the crew just put out samples of TJs products, but after the store was open a few weeks, I really went into full swing making recipes and...
Provided by Irisa Raina 9
Categories Other Appetizers
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. Take the 2 wontons and cut them into 6 strips each and set aside.
- 2. Boil the potatoes till they are soft. Cool slightly, peel and mash with heavy cream, salt, pepper, butter. Set aside.
- 3. Cook the pumpkin and pumpkin pie spice down till it is reduce almost by half.
- 4. Mix the potato and pumpkin mixture together making sure it is completely incorporated. Taste for additional salt and pepper if necessary.
- 5. For the sauce with a mixer, mix the pumpkin pie filling, the goat cheese, heavy cream and salt. Set aside. Just before serving mix in the fresh sage. Keep this cold till you are serving the pillows.
- 6. Take each wonton and lay it flat. Put about 1 teaspoon of filling in the center of each wonton. Bring all four corners up to the center. Wet one side of each of the strips and put the wet side towards the wonton and wrap around pressing as you go to make sure they seal. Cross each end over to make an X and press into the wonton slightly.
- 7. When all the wontons are filled you'll want to simmer these in enough water to just cover them, till they are translucent and float to the top, maybe 5 minutes DO NOT BOIL THESE as they will fall apart. Drain and serve with the sauce.
- 8. I did post that this is not my picture of the finished recipe, but I wanted to give you an idea of what the purses should look like.
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MUSHROOM AND GOAT CHEESE PHYLLO TRIANGLES RECIPE
From foodandwine.com
5/5 Author Victor ScargleCuisine AmericanCategory Snack
- Stem the Portobellos and cut the caps in half. Using a sharp paring knife, cut off the black gills from the undersides of the caps. Slice the caps crosswise 1/4-inch thick.
- Melt the stick of butter in a large skillet. Add the shallot and cook over low heat until softened, about 4 minutes. Stir in the Portobello and white button mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the mushrooms are tender and their liquid has evaporated, about 10 minutes. Stir in the garlic, parsley and thyme and cook for 2 minutes longer, stirring. Transfer the mushroom mixture to a food processor and pulse to a coarse puree. Scrape the puree into a medium bowl, stir in the goat cheese and season with salt and pepper. Let cool.
- Preheat the oven to 400$#176;. Lay 1 sheet of the phyllo dough on a work surface; keep the rest covered with damp paper towels. Brush the phyllo sheet with melted butter and cut it lengthwise into 4 even strips. Place 1 level tablespoon of the mushroom filling in a corner of one of the strips, about 1/2 inch from the top. Fold the corner down to form a triangle. Continue folding the triangle onto itself, across and down, until you have a neat phyllo triangle. Set the triangle on a large rimmed baking sheet. Repeat with the remaining phyllo, melted butter and mushroom filling. Brush the triangles with melted butter and bake for about 20 minutes, or until browned and crisp. Let cool slightly before serving.
MUSHROOM AND GOAT CHEESE BEGGAR'S PURSES | RECIPES | WW USA
From weightwatchers.com
Servings 2Total Time 30 minsCategory Lunch,Appetizers
- Preheat oven to 350°F; spray a baking sheet with nonstick cooking spray. In a large nonstick skillet, heat the oil. Sauté onion until softened, about 5 minutes. Stir in the mushrooms and cook until softened, about 5 minutes. Add the arugula and cook until wilted, about 2 minutes.
- Place the sheets of phyllo on a work surface and cover them with a damp towel. Stack 2 sheets and spray with butter-flavored nonstick cooking spray. Stack the remaining 2 sheets directly on top and spray them. Cut the phyllo into two 12 x 8 1/2 inch rectangles. Place goat cheese in the center of each phyllo; top with mushrooms. Pull up corners of phyllo and twist, forming packets that look like drawstring pouches; place on the baking sheet and spray the tops lightly with butter-flavored spray. Bake until golden brown, about 15 minutes.
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