I love keeping a few go-to vegan appetizers on rotation, and these mushroom chyllo cups are always on the list. They come out looking like a fancy little canapé, but the whole thing takes under 30 minutes. I usually prep the phyllo shells ahead, then sauté the mushrooms and chestnuts while the cups cool. A tiny spoonful of pesto on top makes everything taste bright and fresh. If you have fresh za’atar leaves, add a few. They make the cups look like you tried extra hard, even if you didn’t! Continue reading for the full recipe, plus a few little tricks that make these cups come out perfect every single time.
Why You’ll Love This Mushroom Phyllo Cups Recipe
These mushroom phyllo cups fit into almost any menu. They’re crispy, savory, and feel a little special without demanding a lot from you. You can make the cups early in the day, store them, and fill them right before guests arrive. They also work for anyone eating dairy-free or fully plant-based. The filling is rich from the mushrooms and chestnuts, and the pesto ties every bite together. My favorite part is how flexible they are. Once you know how to make the phyllo cups, you can fill them with anything, from sweet fillings to savory fillings and even last-minute fillings. They always look cute on the table!
What You Need to Make Mushroom Phyllo Cups
For the filling:
- 2 cups mushrooms, chopped (I used portobello, but any mix works)
- 1 cup cooked chestnuts (like these), chopped
- 1 medium onion, chopped
- 1 to 2 garlic cloves, chopped
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the pesto:
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts
- 2 tablespoons chopped parsley
- 3 to 4 garlic cloves
- 1/3 cup olive oil
- Salt and black pepper, to taste
For the cups:
- 8 to 10 sheets phyllo dough (I just used a premade one)
- Oil spray for crisping
For the garnish:
- Fresh za’atar leaves (optional)
How to Make Crispy Mushroom Phyllo Cups
1. Preheat your oven to 350°F. Cut the phyllo sheets into squares and gently press each one into a muffin pan to form cups. Lightly spray them with oil (something like this works great) if they look dry. This helps them get perfectly golden. Bake for about 10 minutes or until crisp and browned. Phyllo cups can be made ahead, cooled completely, and stored in an airtight container until you’re ready to fill.
2. Heat olive oil in a skillet and sauté the onion until soft. Add the garlic, mushrooms, and chestnuts. Season with salt and pepper, then let everything cook until the mushrooms release their moisture and concentrate in flavor. This step is important because wetter fillings can soften the phyllo shells if left sitting too long.
3. Blend the pesto in a food processor. Simply combine basil, parsley, pine nuts, garlic, olive oil, salt, and pepper. Blend until smooth. Make sure the pesto isn’t too watery so the phyllo cups stay crisp after assembling.
4. Assemble the cups. Spoon the mushroom-chestnut filling into each phyllo cup. Top with a small dollop of pesto. Add a little za’atar for brightness if you like.
5. For the best texture, serve these mushroom phyllo cups right after filling. They hold up well on a platter and make a beautiful dairy-free appetizer for any gathering.
Everything You Need to Know About Vegan Phyllo Cups
Can I make the phyllo cups ahead?
Yes! Bake them first, let them cool, and store them in an airtight container until you’re ready to assemble. This is one of the most common tips for phyllo-based appetizers because it keeps them crisp.
Will they get soggy?
Only if they’re filled too far in advance. Wet or juicy fillings, especially anything mushroom-based, should go in right before serving. Keeping the filling separate until the last minute solves this.
Are these mushroom phyllo cups vegan?
Yes, as long as you double-check that the phyllo brand you’re using is dairy-free. Many are, but it’s always good to confirm.
Can I swap the filling?
Definitely. Phyllo cups are known for being endlessly customizable. Other vegan appetizers commonly use hummus, roasted vegetables, black bean dip, or artichoke fillings.
Can I freeze them?
You can freeze unfilled phyllo cups and re-crisp them in the oven. Some plant-based fillings also freeze well, but fill only after thawing to prevent moisture issues.
Expert Tips for Perfect Mushroom Phyllo Cups
- Bake your phyllo cups on a lower oven rack for extra crispness.
- If you’re making homemade cups, lightly spraying each layer with oil before baking helps them brown beautifully.
- Keep fillings on the thicker, less watery side. This keeps your dairy-free appetizer tasting fresh and crisp.
- If prepping in advance, warm the mushroom filling slightly before adding it to the cups so the texture feels freshly cooked.
- These mushroom phyllo cups are best served warm or at room temperature, and they look great on a slate or stone board for contrast.
- Since phyllo has a neutral flavor, don’t skimp on seasoning. Taste the filling before assembling so every bite hits the right balance.
Related: 21+ Budget-Friendly Party Appetizer Ideas Your Guests Will Rave About
Final Thoughts
After making these Mushroom Phyllo Cups a few times, I’ve realized they’re one of those appetizers you can depend on when you want something simple that still feels thoughtful. The flavors work well together, the texture stays crisp, and they fit easily into any mix of vegan appetizers or dairy-free appetizer options without feeling like a compromise. They’re also the kind of thing you can adjust based on what you already have in the fridge, which is always a win on busy days. If you like recipes that look good on the table but don’t require a lot of effort, this is definitely one to keep around.
If this appetizer ends up on your table, tag me or drop a comment. I’d love to see how cute your phyllo cups look!
Related: Cheesy Bruschetta Phyllo Cups
Mushroom Chestnut Phyllo Cups
Ingredients
For the filling:
- 2 cups mushrooms chopped (I used portobello, but any mix works)
- 1 cup cooked chestnuts like these, chopped
- 1 medium onion chopped
- 1 to 2 garlic cloves chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the pesto:
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts
- 2 tablespoons chopped parsley
- 3 to 4 garlic cloves
- 1/3 cup olive oil
- Salt and black pepper to taste
For the cups:
- 8 to 10 sheets phyllo dough I just used a premade one
- Oil spray for crisping
For the garnish:
- Fresh za’atar leaves optional
Instructions
- Preheat your oven to 350°F. Cut the phyllo sheets into squares and gently press each one into a muffin pan to form cups. Lightly spray them with oil (something like this works great) if they look dry. This helps them get perfectly golden. Bake for about 10 minutes or until crisp and browned. Phyllo cups can be made ahead, cooled completely, and stored in an airtight container until you’re ready to fill.
- Heat olive oil in a skillet and sauté the onion until soft. Add the garlic, mushrooms, and chestnuts. Season with salt and pepper, then let everything cook until the mushrooms release their moisture and concentrate in flavor. This step is important because wetter fillings can soften the phyllo shells if left sitting too long.
- Blend the pesto in a food processor. Simply combine basil, parsley, pine nuts, garlic, olive oil, salt, and pepper. Blend until smooth. Make sure the pesto isn’t too watery so the phyllo cups stay crisp after assembling.
- Assemble the cups. Spoon the mushroom-chestnut filling into each phyllo cup. Top with a small dollop of pesto. Add a little za’atar for brightness if you like.
- For the best texture, serve these mushroom phyllo cups right after filling. They hold up well on a platter and make a beautiful dairy-free appetizer for any gathering.
