Mushroom Fillo Cigars Recipe

I absolutely love this recipe because it transforms humble ingredients like mushrooms and onions into a flavor-packed filling that’s perfectly enveloped in crispy, buttery phyllo dough. Plus, the process of rolling up these little cigars is so therapeutic and satisfying, and the end result makes me look like a gourmet chef at any party!

I enjoy crafting meals that are tasty yet simple to prepare, and my Mushroom Fillo Cigars exemplify this perfectly. They use a package of phyllo dough, some finely chopped mushrooms, and a careful blend of minced garlic and onions.

They’re rich with Parmesan cheese and just a touch of thyme. All of which makes them, I assure you, incredibly delicious and addictive.

Ingredients

Mushrooms are low-calorie foods, abundant in antioxidants, and a splendid source of dietary fiber.

Olive oil is brimming with heart-healthy fats.

It contains many antioxidants, and it may have anti-inflammatory properties.

Onion: Contributes flavor and sweetness; is a source of vitamins C and B6, and antioxidants.

Garlic: Infuses flavor and depth; reputed for its healthful benefits, including those related to heart health.

Parsley: Lively, fresh flavor; wealthy in vitamins A, C, and K, and antioxidants.

Dough Phyllo: A light, rolled-up dough; primarily carbohydrates; low in fat.

Parmesan cheese contributes the umami flavor; it provides calcium and protein.

Ingredient Quantities

• 1 package (16 oz) phyllo dough, thawed
• 1 lb mushrooms, finely chopped
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1/2 cup melted butter

Instructions

1. Heat your oven to 375°F (190°C) and line a baking sheet with parchment.

2. In a large frying pan, warm 2 tablespoons of olive oil over medium heat. Toss in the onion, which you have finely chopped, and sauté until you can see through the onion, which should take about 5 minutes.

3. In a skillet over medium heat, combine the olive oil and leeks. Cook, stirring occasionally, until the leeks are softened and turn a light golden brown, about 8 minutes. Add the minced garlic to the skillet and cook for another minute until fragrant.

4. Combine the finely chopped mushrooms, dried thyme, salt, and black pepper. Cook until the mushrooms have released their moisture and are golden brown, about 8-10 minutes.

5. Take the skillet off the heat and blend in the chopped fresh parsley and the grated Parmesan cheese. Let the mixture sit so that it can cool down a little.

6. Remove the phyllo dough from its package, and cover the sheets with a damp towel while you work. If the sheets dry out, they will crack and break.

7. One sheet of phyllo dough is taken and brushed lightly with melted butter. Then, another sheet is placed on top and brushed with butter again.

8. The phyllo stack should be cut into 3 or 4 equal parts (depending on how thick you want the cigars). At one end of each strip, place a spoonful of the mushroom filling.

9. Shape the cigar by rolling the phyllo around the filling, tucking in the edges as you go. Melt some butter and brush it on the outside of the cigars to seal them. Place the cigars on a baking sheet and put them in the oven.

10. Preheat the oven to 375°F. Bake in the preheated oven for 20-25 minutes until golden brown and crispy. Serve warm.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large frying pan
5. Skillet
6. Cutting board
7. Chef’s knife
8. Garlic press or mincer
9. Wooden spoon or spatula
10. Measuring spoons
11. Measuring cups
12. Small bowl (for melting butter)
13. Pastry brush
14. Damp kitchen towel
15. Grater (for Parmesan cheese)

FAQ

• Q: Can I use a different type of cheese instead of Parmesan?Parmesan can be swapped out with a range of hard cheeses for a different taste. Pecorino Romano and Asiago are two good examples and cover a pretty wide flavor bracket for this recipe.
• Q: How do I prevent the phyllo dough from drying out while working?Keep the phyllo sheets covered with a damp kitchen towel while you assemble the dish to prevent them from drying out and tearing.
• Q: Can these be made in advance?Absolutely, the stuffing can be prepared, and the tendrils can be collected a day ahead, and then they can be coral reefed until ready to bake.
• Q: What is the best way to reheat leftovers?To restore the cigars to a crisp state, reheat them in an oven that has been preheated to 350°F (175°C) for approximately 5 to 10 minutes.
• Q: Can I freeze the Mushroom Fillo Cigars?You can freeze them unbaked; simply thaw slightly and brush with melted butter before baking.
• Q: What type of mushrooms work best for this recipe?A: Button, cremini, and portobello mushrooms are common varieties that work well, but you can use a mix of your favorite types and go wild.

Substitutions and Variations

For the mushrooms: Use a mix of cremini and shiitake mushrooms for a flavor boost.
To replace olive oil: Use canola oil or melted margarine.
To prepare shallots or green onions: Replace with onion for a stronger flavor.
To obtain dried thyme: Use fresh thyme, and double the amount to achieve approximately 2 teaspoons.
For Parmesan cheese: Use Asiago or Pecorino Romano instead for different cheese flavors.

Pro Tips

1. Work Quickly with Phyllo Dough Phyllo dough can dry out very quickly, becoming brittle and hard to work with. To keep it manageable, cover the unused sheets with a damp towel while assembling your cigars, and work quickly but gently.

2. Enhance Moisture Extraction from Mushrooms For best flavor and texture, ensure that mushrooms release their moisture completely before taking them off the heat. This intensifies their flavor and ensures the filling is not too wet, which could make the phyllo soggy.

3. Ensure Even Butter Distribution Brushing the phyllo dough with melted butter not only adds flavor but also helps the dough crisp up nicely. Use a pastry brush and apply an even, thin layer of butter to avoid soggy spots or undercooked areas.

4. Experiment with Cheese Blend While Parmesan adds a delicious umami flavor, consider blending with other cheeses like Gruyère or Feta for a different flavor profile. Adjust quantities to taste, but ensure the cheese complements the mushrooms well.

5. Customize with Additional Herbs While the recipe calls for thyme and parsley, you can experiment with adding other herbs like rosemary or chives for an extra layer of flavor. Be cautious with stronger herbs so as not to overpower the mushroom filling.