Short description

Name: Classic Mushroom Bourekas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Israeli / Middle Eastern
Ingredients: ½ package store‑bought phyllo (filo) dough; 2 lb mushrooms (mix of baby portobello and white button works best); 2 red onions, or a combination of sweet Vidalia and red onions; 2 Tbsp margarine or butter (use vegan butter or Earth Balance to keep vegan); 1 Tbsp olive oil; 2 tsp dry thyme (or 2 Tbsp fresh thyme, fresh preferred); ½ tsp salt, or to taste; Juice of ⅛ lemon; 1 Tbsp margarine or butter, melted (for brushing)

Classic Mushroom Bourekas are savory, golden pastries made with crispy phyllo dough and a rich, umami-packed mushroom and onion filling. Perfect for appetizers, snacks, or festive occasions, these bourekas offer a delicious balance of earthy, sweet, and buttery flavors in every bite.

Why You’ll Love This Recipe

Delivers a perfect contrast between flaky pastry and hearty mushroom filling
Naturally vegan and dairy-free
Ideal for entertaining or make-ahead meals
Easy to customize with different herbs or fillings
Freezer-friendly for convenience and batch cooking

Classic Mushroom Bourekas

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ package store‑bought phyllo (filo) dough
2 lb mushrooms (mix of baby portobello and white button works best)
2 red onions, or a combination of sweet Vidalia and red onions
2 Tbsp margarine or butter (use vegan butter or Earth Balance to keep vegan)
1 Tbsp olive oil
2 tsp dry thyme (or 2 Tbsp fresh thyme, fresh preferred)
½ tsp salt, or to taste
Juice of ⅛ lemon
1 Tbsp margarine or butter, melted (for brushing)

Directions

Thaw the phyllo dough overnight in the fridge or for a few hours at room temperature.
Preheat your oven to 350°F (175°C).
Heat margarine and olive oil in a large skillet. Add chopped onions and sauté over medium heat for 5–10 minutes until translucent. Lower the heat and cook for another 20 minutes until deeply caramelized.
Add mushrooms and cook on medium heat until they are browned and moisture has evaporated, about 10–15 minutes.
Stir in thyme, salt, and lemon juice. Taste and adjust seasoning if needed.
Lay one phyllo sheet on a flat surface. Brush lightly with melted margarine diluted with a bit of water. Fold the sheet lengthwise and brush again.
Place about 1 tablespoon of the mushroom filling at one end and fold the dough diagonally into a triangle. Continue folding until you reach the end.
Trim any excess dough, brush the exterior with margarine, and place on a baking sheet lined with parchment paper. Repeat with the remaining sheets and filling.
Bake for 15–20 minutes, or until the bourekas are golden brown. Start checking at 10 minutes to ensure they don’t overbake.

Servings and timing

Servings: Makes approximately 12 bourekas
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Gluten-Free Option: Use gluten-free puff pastry instead of phyllo dough
Low-Carb Version: Wrap the filling in cheese wraps or thinly sliced roasted vegetables
Cheese Addition: Add feta or mozzarella for a non-vegan version
Spiced Up: Include a dash of smoked paprika or chili flakes for extra depth
Different Fillings: Swap mushrooms for mashed potatoes, pumpkin, or eggplant

Storage/Reheating

Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Reheat: Warm in the oven at 350°F for 5–10 minutes to restore crispiness. Avoid using the microwave as it softens the pastry.
Freeze (Unbaked): Freeze raw, assembled bourekas on a tray, then transfer to a container. Bake from frozen, adding 2–5 minutes to the baking time.
Freeze (Baked): Let them cool completely, then freeze. Reheat directly in the oven.

FAQs

1. What kind of mushrooms work best for this recipe?

Button mushrooms, cremini, or baby portobello mushrooms are ideal for this dish.

2. Can I make the filling ahead of time?

Yes, the mushroom filling can be made a day in advance and stored in the fridge.

3. How do I keep phyllo dough from drying out while working?

Cover the phyllo sheets with a slightly damp kitchen towel while you work to keep them from drying out.

4. Can I use puff pastry instead of phyllo?

Yes, puff pastry can be used for a different texture but still delicious results.

5. How do I know when the bourekas are done baking?

They’re ready when they are golden brown and crispy, usually after 15–20 minutes in the oven.

6. Can I add cheese to the filling?

Absolutely. For a non-vegan version, add crumbled feta or shredded cheese to the mushroom mix.

7. What dips or sauces go well with mushroom bourekas?

They pair well with tahini sauce, hummus, or a spicy yogurt dip.

8. Are mushroom bourekas suitable for holidays or gatherings?

Yes, they make an excellent party appetizer or holiday snack.

9. Can I freeze baked bourekas?

Yes, cool them completely before freezing, then reheat in the oven until warm.

10. How do I prevent the filling from leaking out?

Fold the triangles tightly and ensure all edges are sealed with brushed margarine.

Conclusion

Classic Mushroom Bourekas are a delicious and comforting savory pastry that’s easy to prepare and even easier to love. Whether you’re serving them for a casual gathering, as a holiday treat, or simply as a snack, these flaky pastries filled with rich mushroom flavor are sure to be a hit. Enjoy them warm, make them ahead, and feel free to get creative with fillings and variations.

Chef MARTHA