toodle.

Mushroom Purses

Wild mushrooms and garlic sautéed then encased in crispy filo pastry parcels and baked until golden brown.

VegetarianHealthyAppetiserMushroomMain

Estimated Nutrition

Per Serving Total
Calories 356.2 kcals 1424.8 kcals
Carbohydrates 35.1 grams 140.2 grams
Fat 18.2 grams 72.8 grams
Protein 13.6 grams 54.4 grams
Cook Time
16 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

GrainsCereals
8
piece
Filo Pastry
Ready-made rectangles
NutsSeeds
3
clove
Garlic
Finely chopped
3
tbsp
Parsley
Coarsely chopped
1
bunch
Chives
Small fresh bunch for securing parcels
OilsFats
59.1
ml
Olive Oil
Plus extra for the pastry
Vegetables
1.2
kg
Wild Mushrooms
Larger mushrooms chopped
1
piece
Chilli
Small, finely chopped

Steps

  • Preheat the oven to 220°C.
  • Fry the garlic and mushrooms in oil over high heat for 4 minutes.
  • Season with salt and pepper and stir in the parsley.
  • Brush each sheet of filo pastry with olive oil.
  • Stack two sheets of pastry and place a quarter of the mushroom mixture in the center.
  • Gather pastry corners into a parcel and tie with chives.
  • Repeat the process for the remaining three parcels and place on a baking tray.
  • Bake for 12 minutes until the pastry is golden-brown.