• Ingredients:
  • 8 oz package of whole FunGuy white button mushrooms
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tomato, chopped
  • 5 leaves fresh sage, roughly chopped
  • 2 cups fresh baby spinach
  • Pinch of salt
  • Olive oil for brushing
  • 4 sheets phyllo/filo pastry, cut into 8 squares

Need an elegant, yet easy vegetarian dish for your favorite herbivore? These crisp pastry wrapped mushrooms purses stuffed with spinach, tomato and delicious sage are perfect for just that!

They can even be cut into smaller portions and turned into starters for a dinner party or fun appetizers for any upcoming holidays!

DIRECTIONS:

  1. Preheat oven to 450F.
  2. Gently brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the stems and cut them into quarters.
  3. Heat olive oil in a pan over medium high heat and add in the garlic; cooking for 1 minute. Add in the mushrooms and sauté for 3-4 minutes or until the mushrooms are lightly browned. Add the chopped tomato, sage, and salt stirring to combine. Cook an additional 3-4 minutes before adding in the baby spinach and allow the leaves to become vibrant green and just wilt.
  4. Remove the pan from the head and drain the excess liquid and set aside.
  5. Lay one phyllo/filo square out on a parchment lined baking sheet and brush with olive oil. Lay another directly on top to make 2 layers of pastry, then spoon a quarter of the mushroom filling into the center. Pull up the corners of the pastry to create a “purse” and secure with butcher’s thread. Repeat with the other 3 purses.
  6. Place in the oven to bake 10-15 minutes or until the pastry is crisp on top and cooked through.

Serve immediately!

If turning these into appetizers cut the phyllo/filo into smaller squares and place less filling into each. These can easily make 8 good sized starters or 16 little appetizer bites!

Have a Fun meal!