Break open this pastry wrapped bundle and use fruit and crackers to scoop the melted cheese and herb-mushroom mixture.
1-1/2 cups sliced mushrooms
1 tablespoon margarine or butter
1 tablespoon dry sherry
1 teaspoon Worcestershire sauce
1/4 teaspoon dried tarragon, crushed
2 tablespoons fine dry bread crumbs
4 sheets (18x14 inches) frozen phyllo dough, thawed
3 tablespoons margarine or butter, melted
1 4-1/2-ounce round Brie cheese
Apple or pear wedges or crackers
Prep Time: 20 minutes
Cooking Time: 20 minutes
Cook mushrooms in the 1-tablespoon margarine or butter in a medium skillet till tender. Stir in sherry, Worcestershire sauce, thyme, and pepper. Cook, uncovered, till liquid evaporates (about 1 minute). Remove from heat. Stir in breadcrumbs. Set aside to cool.
Lightly brush one sheet of phyllo dough with some of the 3 tablespoons melted margarine or butter. Place another sheet of phyllo dough on top of the first sheet and brush with margarine. Repeat with two more sheets of phyllo, brushing each with margarine. Cut a 9 1/2 to 10 inch circle from the stack. (Discard trimmings.)
Slice Brie in half horizontally. Place one half in center of phyllo stack. Spread with about half the mushroom filling. Top with other half of Brie and remaining mushroom mixture.
Wrap phyllo up and over Brie and mushroom filling, pleating phyllo as needed to cover. Brush phyllo with remaining margarine. Place in a shallow baking pan. Bake in a 400° F oven about 20 minutes or till golden. Serve at once with fruit or crackers.