8 oz. softened garlic-flavored cream cheese
10 oz. fresh mushrooms, chopped into small pieces
1/4 cup chopped onion
1/4 cup Parmesan cheese
2 T. chopped fresh or dried chives
2 t. hot sauce
1 t. salt
1 t. pepper
1 roll of Phyllo Pastry Sheets (store brands work fine)
1 stick of melted butter
Flour for counter
1 egg for wash
Parchment paper for lining the pan
Mix cream cheese until smooth. Stir in mushrooms, onion, chives, hot sauce, salt, pepper and Parmesan. Cover bowl, allowing the ingredients to combine for an hour in the fridge or overnight.
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Beat egg in a small bowl.
Wait to open the phyllo sheets until your butter is melted and you are ready to begin brushing the sheets. Remember that phyllo dries out fast, making it very difficult to work with if you don’t move quickly.
Sprinkle flour onto counter. Unroll your phyllo. Cut the pile of sheets in half. Wrap the unused sheets in plastic wrap.
Pull first sheet off the pile. Lay one sheet of phyllo on the floured surface. Brush with melted butter. Fold in half. Brush dry side with melted butter. Fold one more time in half again, brushing the dry side with butter. You should have a long, narrow rectangle in front of you. Scoop 1 T. of the cream cheese mixture on one end of the buttered dough and spread toward the edge.
Begin folding the dough into a triangle shape. Seal edges by dipping fingers in beaten egg and pinch closed. Repeat steps for remaining filling and phyllo sheets.
Brush the tops of the mushroom bites with beaten egg. Sprinkle with salt, if desired. Bake for 15-20 minutes, depending on your oven and the size of your bites (see tip below).
Tip: If you’re trying to figure out how to make the “perfect triangle” and it’s not working, just cut and pinch the phyllo sheets into any shape you desire. The baking time may change due to the size of the shapes, so keep an eye on the oven. My family could care less about the shape, but the yummy taste is the same!