These appetizer puffs contain three varieties of mushrooms, oven-roasted and wrapped in phyllo dough along with a little cream cheese, then baked until golden.

8 oz. each of Crimini, Shiitake & Button mushrooms, diced
1/2 Cup extra virgin olive oil
1 tsp each dried rosemary, thyme and oregano
1 tsp sea salt
1/2 tsp ground white pepper
16 sheets phyllo dough, thawed
1/2 Cup unsalted butter, melted
4 oz cream cheese, softened

Preheat oven to 350. Grease two 15x19x1" jellyroll pans and set aside. Place diced mushrooms in a large 6-qt mixing bowl. Drizzle with olive oil & mix well. In a small bowl, mix rosemary, thyme, oregano, salt & pepper. Sprinkle over mushrooms and mix well. Divide mushrooms between the two baking pans in a single layer. Bake for 30-45 minutes, stirring every 15 minutes for even browning. When mushrooms are nicely roasted and brown, remove from oven & cool on paper towels to absorb any excess moisture. (This can be done the day before and stored in refrigerator.) Heat oven to 350. Place phyllo sheets under a slightly damp towel, removing one sheet at a time as needed. Layer 4 phyllo sheets, brushing each with melted butter as you go. Cut into 4 strips widthwise. Starting about 1" from bottom of strip, place about 2 Tbsp cooled mushrooms. Top with about 1 tsp cream cheese. Form into a triangle by folding filled corner diagonally across to the opposite edge. Continue to fold triangle onto itself and brush finished triangle with butter. Lay seam side down, at least 1" apart, on ungreased jellyroll pans. Bake for 15-20 minutes or until golden brown. Serve hot or at room temperature.

Notes: this makes a really special start to the Thanksgiving holidays. What makes this recipe special is roasting the mushrooms. Each mushroom keeps its individual flavor and roasting intensifies the flavors. The spoonful of cream cheese adds an extra creamy surprise in the center.

Number of Servings: 16 appetizers