Mushroom Purses

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

Vegetarian Healthy Appetiser Mushroom Main

Estimated Nutrition

Calories

356.2

kcal / serving

1424.8 kcal total

Carbs

35.1g

per serving

140.2 g total

Fat

18.2g

per serving

72.8 g total

Protein

13.6g

per serving

54.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

piece

Filo Pastry

Ready-made rectangles

NutsSeeds

clove

Garlic

Finely chopped

tbsp

Parsley

Coarsely chopped

bunch

Chives

Small fresh bunch for securing parcels

OilsFats

59.1

Olive Oil

Plus extra for the pastry

Vegetables

1.2

Wild Mushrooms

Larger mushrooms chopped

piece

Chilli

Small, finely chopped

Method

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.