Phyllo mushroom purses are an elegant appetizer with a rich, meaty bite that looks impressive, but is surprisingly easy to make at home.

Golden brown phyllo mushroom purses filled with sautéed mushrooms, brie cheese, and thyme, tied with a green chive on a serving platter.

These crispy, buttery little purses are worth every bit of effort you put into them. Yes, there is a little extra attention involved with the phyllo dough, but do not let that scare you off. You can absolutely buy the premade phyllo cups from the freezer section if you are in a pinch. But I promise they just do not have the same flaky, crunchy top or that buttery bite.

The filling itself is simple. Mushrooms sautéed in butter with thyme, a little splash of cream, and a dreamy cube of brie tucked inside. Once they bake up, the outside gets crisp and golden while the inside stays savory and creamy. It is one of those appetizers where the texture alone is enough to make people swoon.

Why These Phyllo Mushroom Purses Became a Cabin Favorite

A while back, I took a cooking class where these little purses were printed on the menu card of what we would be making. I remember looking at them and thinking there was no way they were going to be worth the effort once I got home. Turns out, I was wrong. They were surprisingly easy, kind of fun to make, and so satisfying to pull out of the oven looking all fancy and beautiful.

Somewhere along the way, I lost that original recipe card, so I started playing around with my own version at home. Now they have become a little Mother’s Day staple at the cabin. Because really, what is better than giving your mom a purse for Mother’s Day?

These feel perfect for brunch, holidays, and all those moments when you want to put out something that looks elegant and impressive. Just be warned, all sense of grace goes right out the window once you take a bite and realize you are trying to politely chew an entire buttery purse full of mushrooms and cheese in one mouthful.

Ingredients for Phyllo Mushroom Purses

All the ingredients in phyllo mushroom purses on a wooden surface with white text next to each ingredient.

Butter – You will use butter to sauté the mushrooms and shallots, and more melted butter to brush between the layers of phyllo dough so they bake up golden and crisp.
Mushrooms – Cremini mushrooms (baby bella) have a deep, earthy flavor that makes the purse so good. Skip the plain white button mushrooms.
Shallots – Shallots add a softer, slightly sweet flavor that works really well with the mushrooms and brie.
Fresh thyme – Fresh thyme gives these phyllo mushroom purses that rustic, cozy flavor that makes them feel a little extra special.
Heavy cream – Just a small splash brings the mushroom filling together and makes it rich and creamy.
Brie cheese – Little cubes of brie melt right into the mushroom filling and make every bite creamy and delicious.
Phyllo dough – Store-bought phyllo dough keeps this appetizer easy. Just make sure it is fully thawed before you start working with it.
Chives – Totally optional, but I love tying the tops with chives because it makes them look like little purses sitting on the platter.

How to Make Phyllo Mushroom purses

Step 1

Start by mincing the shallots and chopping the mushrooms. Do not worry about making everything perfectly uniform. Different-sized mushroom chops give the filling a really nice texture.

Minced shallots and chopped mushroom on a cutting board.

Step 2

Melt 1 tablespoon of butter in a large sauté pan over medium heat. Once melted, but not browned, add the mushrooms and give them a stir. Add the shallots and a pinch of salt and sauté for about 5 to 7 minutes, until the mushrooms have released all their liquid and are golden.

Shallots and mushrooms in a large saute pan with butter.

Stir in the heavy cream and fresh thyme. Let everything cook together for another minute or two, then set aside to cool slightly.

Quick note about the Thyme

You only want the leaves here, not the woody stems. Just pinch the leaves right off the stalks and give them a rough chop.

Woman's hands pinching thyme leaves off the woody stem onto a cutting board.

Step 3

Next, cut the brie into small cubes, about 1 inch in size. I like to trim the rind off. It makes the filling a little creamier and smoother inside the purse.

Three slices and 7 small cubes of brei cheese on a cutting board.

Step 4

Now for the phyllo dough. I know, I know. It looks like a whole thing with all those paper thin layers, but do not let it scare you. We are only doing three layers here.

Lay out the phyllo dough and cut it into squares with a pizza cutter. Easy. Keep the dough covered with a damp kitchen towel while you work because phyllo likes to dry out fast. Discard extra dough pieces.

Take one square and brush it with melted butter. Add another square on top, brush again, then one more square and more butter. Three layers is all you need.

Phyllo dough on a marbled surface cut into squares.

Melted butter being brushed onto a square of phyllo dough before layering for mushroom purses.

Step 5

Spoon a little of the mushroom mixture right into the center, about 1/2 tablespoon or so, then top it with a cube of brie. Bring all the corners and sides up toward the middle and gently pinch them together at the top. It does not have to look perfect.

Mushroom mixture and a cube of brie cheese in the center of layered phyllo square.

Woman's hand pinching phyllo mushroom into a purse on a white surface.

Step 6

Place them on a parchment-lined baking sheet and bake at 400 degrees for about 10-12 minutes. Start checking around the 8-minute mark because ovens love to do their own thing. Once the tops are golden brown and crispy, they are ready.

Unbaked phyllo mushroom purses lined on a baking sheet with parchment paper.

Freshly baked phyllo mushroom purses on a parchment lined baking sheet, tied with chives and garnished with fresh thyme.

The chive tie is completely optional, but I love the little extra touch. Makes them look like tiny purses

Tips for Working with Phyllo Dough

Let the phyllo dough thaw completely before you start. Trying to pull apart frozen phyllo is a recipe for frustration and a few choice words.
Keep the dough covered with a damp kitchen towel while you work. Phyllo dries out fast and gets brittle if it sits out.
Do not worry if a sheet tears a little. Once you layer it with butter and fold it up, nobody is going to know.
Use a pizza cutter to cut the phyllo into squares. It is much faster and easier than trying to use a knife.
Brush lightly with butter between each layer. You want buttery and crisp, not soaked and soggy.
Work with a few sheets at a time and keep the rest covered until you need them.

Make Ahead, Storing, and Freezing Tips

Make Ahead – You can assemble these phyllo mushroom purses up to 4 hours ahead of time. Just place them on a baking sheet, cover loosely, and keep them in the fridge until you are ready to bake.
Reheating – These are definitely best fresh out of the oven. The phyllo does not crisp back up quite the same once reheated, but if you do have leftovers (chances are slim), warm them in the oven or air fryer for a few minutes.
Freezing – Freeze the purses before baking. You’ll want to flash freeze them first. Place them on a baking sheet in a single layer and freeze for about 30 minutes until firm. Then transfer them to a zip-top bag and freeze for up to 3 months.
Baking from Frozen – You can bake them straight from frozen. No need to thaw. Just add about 5 to 7 extra minutes to the baking time and keep an eye on them until the tops are golden and crispy.

What to Serve with Phyllo Mushroom Purses

These phyllo mushroom purses are perfect for brunch, holidays, or any little cocktail gathering where you want a few things out for people to nibble on.

For brunch, I would serve them with my Leek and Goat Cheese Tart and a spring cocktail like my Rose Lemonade Cocktail. The creamy mushrooms and brie with the tart and something bubbly just feels like such a pretty Mother’s Day table.

If you are putting together more of an appetizer spread, add my Whipped Feta with Honey, Simple Hummus, and Eggplant Pancakes. It gives people a little bit of everything, and they all can be made ahead of time, which is a wonderful thing.

Grab Your Purse and Stay a While

I hope you give these phyllo mushroom purses a try. They take a little extra love, but the end result is so worth it. If you are looking for more appetizers that feel a little special, check out my mahi mahi bites or risotto balls.

Both take a little extra effort, but if you are anything like me, that is half the fun. Turn on some bad reality TV, tie on the apron, and keep cleanup on backup.

If you want more recipes like this, come join the Cozy Crew. You will get seasonal recipes, cocktails, entertaining tips, and a few recipes that never hit the internet, just for you. There may even be a story or two mixed in along the way. Hope to see you there.

Golden brown phyllo mushroom purse filled with sautéed mushrooms, brie cheese, and thyme, tied with a green chive on a serving platter.

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