Brie and Mushroom Phyllo Puffs

I love having party food for dinner. On an autumn weeknight, in yoga pants, watching The Walking Dead, under a blanket and drinking wine on the couch with candles burning in the windows and pumpkins and gourds on the mantle. Served with a green salad, it’s a perfect easy supper. As much as I would like to dress up and go somewhere fabulous in high heels and shiny earrings, right now we’re being cozy and holed up at home with a baby. It’s a good year and we don’t want to miss a moment. So, we’re laying low and being quiet, enjoying life’s simple pleasures. This hors d’oeuvre would be wonderful for your guests on Thanksgiving. But, truly, making these brie and mushrooms phyllo puffs is a quick way to make an ordinary night feel special. It’s time to hibernate, play board games, read books, take baths and get in your pajamas within minutes of walking in the door. Shake up a gin martini and treat yourself to these golden triangles of savory goodness very soon!

Brie and Mushroom Phyllo Puffs
Makes 8 triangles


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 8 ounces cremini mushrooms, chopped
  • Kosher salt and black pepper
  • 1 sprig fresh thyme, stripped
  • 1 tablespoon port
  • 1/2 small wheel of brie*
  • 12 sheets of phyllo dough
  • Cooking spray
  • Butter, melted


In a saute pan, melt butter and olive oil over medium heat. Add onions, garlic, mushrooms and thyme. Season with salt and pepper. Saute for 8-10 minutes, then pour in port and cook down, another 5 minutes. Filling can be made ahead. On a clean, dry surface lay out one sheet of phyllo and lightly mist it with cooking spray. Layer three sheets, spraying each. Cut lengthwise. Place a pat of brie and a tablespoon of the mushroom filling on one end of the rectangular strip and fold, end over end, into a triangle. Brush the top with melted butter and bake on a baking sheet for 20 minutes in a 350 degree oven.

*I used goat brie, which was super fantastic and I highly recommend it!

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. whoa, this sounds great. and goat brie? I didn’t even know it existed. I am gonna make these for the holidays, which is when we indulge in such things. I think I can even find whole wheat phyllo to make it a wee bit healthier for me.

  2. Oh my goodness! These look great! I have some phyllo dough and cremini mushrooms. . totally going to try this! And don’t worry- the method is totally clear to me! 🙂

    What can I substitute the port with or just omit?

    1. I’m happy the method is clear to you, so I will ask a question. When you’re cutting the phyllo into strips, is the short end facing you (i.e. 8 long strips/portrait view) or short ends side to side (i.e. 8 shorter strips/landscape view)?

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