Savory Mushroom, Goat Cheese Phyllo Triangles

Crispy, golden, and packed with flavor — these Savory Mushroom & Goat Cheese Phyllo Triangles are little bites of magic. Earthy mushrooms, sweet Marsala, fresh herbs, and creamy goat cheese come together in a rich, savory filling, all wrapped in flaky, buttery phyllo.

They're perfect for entertaining, snacking, or turning any ordinary day into something special. Serve them warm, and watch them disappear fast — they’re that good.

Savory Mushroom, Goat Cheese Phyllo Triangles

Ingredients:

• ½ pound white button mushrooms

• ½ pound brown or cremini mushrooms

• 2 large shallots, minced

• 3-4 garlic cloves, minced

• 6 tablespoons butter, melted for sautéing mushrooms  

• 6 tablespoons butter, melted for brushing

• 1/3 cup sweet Marsala Wine

• Salt and freshly ground pepper

• 3 tablespoons flat-leaf parsley, coarsely chopped

• 2 teaspoons thyme, finely chopped

• ¼ cup goat cheese (more if wanted, but it makes the filling very rich)

• 10 sheets of phyllo dough, thawed

Directions:

• De-stem the mushrooms and cut the caps in half. Using a sharp knife, trim off the dark ribbing from the undersides of the caps. Slice the caps crosswise 1/4-inch thick.

• Melt the first 6 tablespoons of butter in a large skillet. Add the shallot and cook over low heat until softened, about 5 minutes. Stir in the mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the mushrooms are tender and their liquid has evaporated, about 10 minutes. Stir in the Marsala wine, garlic, parsley and thyme and cook until reduced down. Stir in the goat cheese. Let cool.  *( I like my filling a little bit textured, but you can also puree the filling if you prefer!).

• Preheat the oven to 400º.  Lay 1 sheet of the phyllo dough on a flat surface; keep the rest covered with damp paper towels so the dough doesn’t dry out. Brush the phyllo sheet with melted butter and cut it (short/fat) lengthwise into 4 even strips. Place 1 tablespoon of the mushroom filling in a corner of one of the strips, about 1/2 inch from the top. Fold the corner down to form a triangle. Continue folding the triangle onto itself, across and down (like a flag), until you have a neat phyllo triangle. Set the triangle on a large-rimmed baking sheet. Repeat with the remaining phyllo, melted butter and mushroom filling. Brush the triangles with melted butter and bake for about 20 minutes, or until browned and crisp.

• Let cool slightly before serving, as the filling will be piping hot! If you have them the next day, I recommend reheating before serving!