Mushroom Pate in Phyllo Pastry Baskets

Elegant and irresistibly savory, these Mushroom Pâté in Phyllo Pastry Baskets are the perfect bite-sized appetizers for any occasion. Featuring crisp, golden phyllo baskets filled with a creamy, flavor-packed mushroom pâté made with sautéed mushrooms, shallots, garlic, and a hint of white wine, this recipe strikes the perfect balance between rustic and gourmet. The infusion of fresh thyme and parsley adds an aromatic touch, while cream cheese lends a velvety texture to the pâté. These make-ahead-friendly treats are not only visually stunning but also bursting with umami flavor, making them a hit at parties, holiday gatherings, or any sophisticated soirée. Ready in under an hour and boasting a satisfyingly crunchy and creamy contrast, these phyllo baskets will have guests reaching for seconds!

Nutriscore Rating: 53/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 12

Ingredients

• 6 sheets Phyllo dough sheets
• 120 grams Butter
• 1 tablespoon Olive oil
• 2 medium Shallots, finely chopped
• 2 cloves Garlic cloves, minced
• 400 grams Mushrooms (such as cremini or button), finely chopped
• 1 teaspoon Fresh thyme leaves
• 60 milliliters Dry white wine
• 120 grams Cream cheese, softened
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Fresh parsley, finely chopped

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Melt the butter in a small saucepan and keep it warm.

Step 3

On a clean surface, lay out one sheet of phyllo dough. Brush lightly with melted butter, then lay another sheet on top. Brush with more butter and repeat until you have 3 stacked sheets.

Step 4

Using a sharp knife or pizza cutter, cut the phyllo stack into 12 equal squares.

Step 5

Take one square and press it gently into a cavity of a muffin tin to form a basket shape. Repeat with the remaining squares and phyllo stacks.

Step 6

Bake the phyllo baskets in the preheated oven for 10 minutes, or until golden and crisp. Remove and cool completely in the tin.

Step 7

To make the mushroom pate, heat the olive oil in a large pan over medium heat.

Step 8

Add the shallots and cook for 2-3 minutes until soft. Add the garlic and cook for another minute.

Step 9

Stir in the mushrooms and thyme, and cook until the mushrooms release their moisture and begin to brown, about 8-10 minutes.

Step 10

Pour in the white wine and cook until mostly evaporated, about 2-3 minutes.

Step 11

Remove the pan from the heat and let the mixture cool for 5 minutes.

Step 12

Transfer the mushroom mixture to a food processor. Add the cream cheese, salt, and black pepper, and blend until smooth.

Step 13

Spoon or pipe the mushroom pate into the cooled phyllo baskets. Garnish each with a sprinkle of chopped parsley.

Step 14

Serve immediately, or store in the refrigerator for up to 4 hours before serving.

Nutrition Facts

Serving size	(907.9g)

Amount per serving	% Daily Value*
Calories	1976.7

Total Fat 160.2g	0%
Saturated Fat 82.6g	0%
Polyunsaturated Fat 4.3g
Cholesterol 414.9mg	0%
Sodium 2918.5mg	0%
Total Carbohydrate 98.7g	0%
Dietary Fiber 10.7g	0%
Total Sugars 18.3g
Protein 31.8g	0%

Vitamin D 47.2IU	0%
Calcium 206.5mg	0%
Iron 6.1mg	0%
Potassium 1815.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.4%

Protein: 6.5%

Carbs: 20.1%