Description
Lemon Mushroom Goat Cheese Phyllo Bites are golden mini phyllo shells filled with a creamy blend of goat cheese, lemon zest, sautéed mushrooms, and sun-dried tomatoes. Topped with fresh basil and toasted pine nuts, these savory bites are perfect for parties or holidays.
Ingredients
Scale
- 15 mini phyllo shells
- 1 cup mushrooms, very finely chopped
- 1 tablespoon olive oil
- ½ teaspoon kosher salt, divided
- 3 ounces goat cheese, softened
- ½ cup plain Greek yogurt
- ¼ cup finely shredded hard Italian-style cheese
- 3 tablespoons pesto
- 3 tablespoons finely chopped sun-dried tomatoes, plus more for topping
- ¾ teaspoon fresh lemon zest
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons toasted pine nuts
- 1 tablespoon fresh basil, finely chopped
Instructions
- Preheat the oven to 325°F. Place the mini phyllo shells on a baking sheet and set aside.
- Heat the olive oil in a skillet over medium heat. Add the chopped mushrooms and ⅛ teaspoon of the salt. Cook for 6 to 8 minutes, stirring frequently, until the mushrooms release their moisture and begin to lightly brown. Remove from heat and let cool slightly.
- In a medium bowl, mix the goat cheese and Greek yogurt until smooth and creamy. Stir in the shredded hard cheese, pesto, sun-dried tomatoes, lemon zest, remaining salt, and black pepper.
- Gently fold the cooled mushrooms into the cheese mixture until evenly combined.
- Spoon the filling into the phyllo shells, filling each one just to the top.
- Bake for 13 to 15 minutes, or until the filling is heated through and the shells are crisp.
- Remove from the oven and garnish immediately with toasted pine nuts, fresh basil, and extra sun-dried tomatoes. Serve warm.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 phyllo bite
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg