Mediterranean Mushroom Puffs


A wonderful, pretty dish that’s sure to impress, these little puffs are so scrumtious and full of delicious flavour. This recipe is based on whatever I was feeling like putting in at the moment, so feel free to modify the mixture however you want!

Other things you could put in: olives, fresh peppers, green onion, white wine (instead of beer)/no alcohol at all, chives, spinach, parmesan, sweet potato.. whatever you want!

I did enjoy these ones a lot, though, so here’s how I made them:


  • cremini mushroom caps, chopped (approx. 8oz or 227 g)
  • 2 roasted red peppers, chopped (can buy in jar)
  • 3 sun dried tomatoes, chopped (can buy in jar)
  • feta (in herb & spice oil if possible), crumbled (approx. 3.5 oz or 100g)
  • 2 cloves garlic, chopped
  • 1/4 bottle light tasting beer
  • filo pastry, fully defrosted
  • margarine


Mushroom Mixture:

  • Spoon a good teaspoon of margarine (or butter) into a large pot over medium heat. Let melt.
  • Add garlic and stir, let sit for about a minute (until you really smell the garlic in the air)
  • Add mushrooms, beer, roasted red peppers and sun dried tomatoes. Stirring occasionally, cook until most juices (and therefore alcohol) have evaporated.
  • Let mushroom mixture cool before putting in the feta, then stir.

For the Filo:

  • Give filo enough time to fully defrost!
  • Preheat oven to 375 degrees F

In the picture it shows a more time-consuming way to prep the filo (cutting before greasing), but I’ve since found a much easier and quicker way to do it. Here’s how:

  • Handling the filo carefully (it’s delicate), put a big sheet of defrosted filo down. Grease to lightly coat with margarine. (This is important to make the filo crispy– I use my fingers or some paper towel acting as a brush.)
  • Lay another big filo sheet on top, grease that one, then cut into 6 equal squares.
  • Now time to spoon in the mixture! Have a lightly greased baking pan ready.
  • Using a tablespoon, spoon some mixture from the pot, ensuring to drain liquid away before placing in the middle of each square (you can press each spoon against the pot to drain the juice).
  • Pull corners of each square up and pinch closed with your fingers. Place on pan, and repeat until all of the mixture is gone.
  • Pop ’em in the oven until golden brown– about 20-30 mins.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s