- Portion size 8 servings
- 1 pound (450 g) mushrooms
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar (340 ml) roasted sweet red pepper
- 1 cup fresh bread crumbs
- 1 tablespoon liquid honey
- 1/2 teaspoon crushed dried mint
- 10 oz Oka cheese
- 10 oz Port du Salut cheese
- 3 tablespoons sweet mustard
- 12 sheets phyllo pastry
- 2 tablespoons butter melted
- 1 egg white beaten
Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet. Sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms evenly. Bake in 400°F (200°C) oven, stirring occasionally, for 35 to 40 minutes or until tender and liquid has evaporated. Let cool slightly.
Drain red peppers; pat dry with paper towels. Chop and place in large bowl. Add half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine. Cut rind from cheese; shred and add to bowl along with mushrooms. Toss again; set aside. (Make ahead: Filling can be covered and refrigerated for up to 1 day; stir before using.)
Blend mustard with 1 tablespoon water; set aside. Layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or plastic wrap, then damp towel, to prevent drying out. Using sharp knife and 8-inch (20 cm) round cake pan or cardboard template as guide, cut out 2 circles from each sheet, discarding trimmings.
Place 2 circles side by side on work surface. Brush each lightly with mustard mixture. Top each with second circle, brush lightly with butter. Top each with remaining circles; brush again with mustard. Sprinkle 1 tablespoon of the breadcrumbs in centre of each. Top crumbs with heaping 1/2 cup of the filling.
Fold 1 edge of phyllo to centre over filling. Grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat. Continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent in centre; press to seal. Place on parchment paper lined or greased baking sheet.
Brush all over with egg white. Repeat to make 8 puffs. (Puffs can be refrigerated for up to 12 hours. Or freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking by 5 minutes). Bake in 400°F (200°C) oven for 20 minutes or until golden brown and crispy.