Mushroom Red Pepper Phyllo Puffs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More

Ingredients Nutrition


  1. Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet. Sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms evenly.
  2. Bake in 400 F (200 C) oven, stirring occasionally, for 35 to 40 minutes or until tender and liquid is evaporated.
  3. Let cool slightly.
  4. Drain red peppers; pat dry with paper towels.
  5. Chop and place in large bowl.
  6. Add half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine. Cut rind from cheese; shred and add to bowl along with mushrooms.
  7. Toss again; set aside. (Filling can be covered and refrigerated for up to 1 day; stir before using.) Blend mustard with 1 Tbsp (15 mL) water; set aside. Layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or plastic wrap, then damp towel, to prevent drying out. Using sharp knife and 8-inch (20 cm) round cake pan or cardboard template as guide, cut out 2 circles from each sheet, discarding trimmings.
  8. Place 2 circles side by side on work surface. Brush each lightly with mustard mixture. Top each with second circle; brush lightly with butter.
  9. Top each with remaining circles; brush again with mustard.
  10. Sprinkle 1 Tbsp (15 mL) of the bread crumbs in centre of each.
  11. Top crumbs with heaping 1/2 cup (125 mL) of the filling.
  12. Fold 1 edge of phyllo to centre over filling.
  13. Grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat. Continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent in centre; press to seal.
  14. Place on parchment paper-lined or greased baking sheet. Brush all over with egg white. Repeat to make 8 puffs.
  15. (Puffs can be refrigerated for up to 12 hours.
  16. Or freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking time by 5 minutes.) Bake in 400 F (200 C) oven for 20 minutes or until golden brown and crispy.
  17. VARIATION Mushroom Prosciutto: Omit red pepper, honey and mint. Increase mushrooms to 2 lb (1 kg). Increase red wine vinegar to 1/4 cup (50 mL). Cook mushrooms for 40 to 45 minutes. Add 1/4 lb (125 g) chopped prosciutto or thinly sliced ham to filling. Omit bread crumbs in filling; sprinkle about 1/2 cup (125 mL) bread crumbs among phyllo circles. Top each with 1 cup (250 mL) filling.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a