Creamy Mushroom Phyllo Triangles

Creamy Mushroom Phyllo Triangles
Photo by Becky Luigart-Stayner


  • 6 ounces 1/3-less-fat cream cheese
  • 1 large onion, cut into 1-inch pieces (about 8 ounces)
  • Olive oil-flavored cooking spray
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 24 (18 x 14-inch) sheets frozen phyllo dough, thawed
  • ¾ teaspoon salt
  • + 5 more ingredients
    • 2 tablespoons olive oil
    • ¼ teaspoon freshly grated nutmeg
    • ¾ cup dried porcini mushrooms (about 3/4 ounce)
    • 1 pound button mushrooms
    • ½ cup finely chopped flat-leaf parsley

Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop. Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or un...

View full recipe at My Recipes


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