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Delicate phyllo layers surround bright and herby roasted mushrooms seasoned with D'vora for a crispy and savory bite that is perfect for a light lunch or as part of a larger family style table full of delicious dishes. We also make them in mini sizes for hors d'oeuvres.
1 tsp fine sea salt
4 sheets of phyllo dough
Add the onion, toasted walnuts, salt and black pepper and continue roasting until the onions are cooked through.
Spread the chopped mushroom evenly mixture over the bottom third of the phyllo dough. The filling should be even all the way to the ends so that the rolls on the ends will be the same thickness as those in the middle.
Start rolling the dough and filling, tightly to prevent gaps, until the roll reaches the unfilled part of the dough.
For the mini rolls for hors d'oeuvres, roll the mushroom into each double thick layer to make 2 smaller rolls.
Cut the rolls into bite sized pieces, brush the rolls outside with the melted butter, and bake as above until cooked and golden brown.
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