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1
Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet.
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2
Sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms evenly.
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3
Bake in 400 F (200 C) oven, stirring occasionally, for 35 to 40 minutes or until tender and liquid is evaporated.
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4
Let cool slightly.
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5
Drain red peppers; pat dry with paper towels.
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6
Chop and place in large bowl.
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7
Add half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine.
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8
Cut rind from cheese; shred and add to bowl along with mushrooms.
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9
Toss again; set aside.
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10
(Filling can be covered and refrigerated for up to 1 day; stir before using.)
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11
Blend mustard with 1 Tbsp (15 mL) water; set aside.
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12
Layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or plastic wrap, then damp towel, to prevent drying out.
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13
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.
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14
Place 2 circles side by side on work surface.
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15
Brush each lightly with mustard mixture.
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16
Top each with second circle; brush lightly with butter.
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17
Top each with remaining circles; brush again with mustard.
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18
Sprinkle 1 Tbsp (15 mL) of the bread crumbs in centre of each.
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19
Top crumbs with heaping 1/2 cup (125 mL) of the filling.
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20
Fold 1 edge of phyllo to centre over filling.
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21
Grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat.
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22
Continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent in centre; press to seal.
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23
Place on parchment paper-lined or greased baking sheet.
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24
Brush all over with egg white.
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25
Repeat to make 8 puffs.
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26
(Puffs can be refrigerated for up to 12 hours.
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27
Or freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking time by 5 minutes.)
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28
Bake in 400 F (200 C) oven for 20 minutes or until golden brown and crispy.
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29
VARIATION Mushroom Prosciutto: Omit red pepper, honey and mint.
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30
Increase mushrooms to 2 lb (1 kg).
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31
Increase red wine vinegar to 1/4 cup (50 mL).
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32
Cook mushrooms for 40 to 45 minutes.
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33
Add 1/4 lb (125 g) chopped prosciutto or thinly sliced ham to filling.
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34
Omit bread crumbs in filling; sprinkle about 1/2 cup (125 mL) bread crumbs among phyllo circles.
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35
Top each with 1 cup (250 mL) filling.
