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“This was the heavy hitter at the State Fair of Texas Spam cook-off last year. It seems that not a lot of folks will admit to eating Spam but there are apparently enough of us to warrant a cook-off. ;-) But then, Texans will do most anything if competition is involved.”
36 appetizers

Ingredients Nutrition

  • 1 cup shredded Italian cheese blend, divided use
  • 1 (14 ounce) can Spam, sliced into 1/2 chunks
  • 12 cup sun-dried tomato, in oil
  • 12 cup diced red onion
  • 3 dozen uniform mushrooms, about 1 1/2 in diameter
  • 20 sheets phyllo pastry, one box of frozen dough, thawed
  • 12 cup melted butter
  • 1 beaten egg
  • 2 tablespoons water


  1. Preheat the oven to 400°F.
  2. In the bowl of a food processor or mixer, combine ½ cup of the cheese, Spam chunks and sun-dried tomatoes. Pulse or mix until nearly smooth. Transfer mixture to a bowl and stir in the remainder of the cheese and the red onion.
  3. Remove the stems from the mushrooms. With a small spoon, scrape out inside of each mushroom to make the cavity bigger.
  4. Stuff each mushroom with about 1 teaspoon of the Spam mixture. Be careful not to overstuff.
  5. Carefully lay 4 sheets of phyllo dough on top of one another, brushing every other one with melted butter.
  6. Cut phyllo lengthwise down the center, then cut each half into 3 pieces to make 6 rectangles.
  7. Place a mushroom, Spam side up, in the center of each square. Lift the sides of the pastry up over mushrooms to resemble small bundles. Form a neck by pinching the edges together to seal. Repeat same process with the rest of the mushrooms.
  8. Place bundles on a lightly greased baking sheet.
  9. Mix the egg with water to make a wash & lightly brush pastry.
  10. Bake for about 15 minutes, or until pastry is golden brown.

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