Mushroom Filled Mini Phyllo Shells Recipes

STUFFED MUSHROOM PHYLLO BITES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and place phyllo shells on top.
• Remove souffle from the box, take off plastic cover, and microwave on High power for 6 minutes. Remove carefully, stir, and set aside.
• Place butter in a nonstick skillet over medium-high heat. Saute mushrooms until they darken and begin to shrink, about 4 minutes. Add garlic and continue to stir, about 1 minute. Remove from heat; Add souffle and bacon to mushrooms and garlic and mix until evenly incorporated.
• Fill each phyllo shell with souffle mixture, dividing evenly, about 1 rounded teaspoonful each. Sprinkle each filled shell with Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 15 minutes. Serve warm or at room temperature and garnish with fresh parsley.

SAUTEED MUSHROOMS IN PHYLLO CUPS

Steps:

• Preheat oven to 350ºF; with the rack positioned in the center.
• Melt 8 tablespoons (1 stick) butter, and set aside.
• Set 2 tablespoons of the thyme aside.
• Brush a mini-muffin tin with melted butter, and set tin aside.
• Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.
• Sprinkle lightly with reserved thyme.
• Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.
• Repeat with 2 more sheets phyllo.
• Cut stack into twelve 3-inch squares.
• Gently press each square into muffin-tin cup.
• Bake until edges are just golden brown, 8 to 10 minutes.
• Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.
• Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.).
• In a large skillet, melt remaining 3 tablespoons butter over medium heat.
• Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.
• Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.
• Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
• Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese.
• Transfer the filled cups to a baking sheet.
• Cook in oven just until heated through, about 3 minutes.
• Garnish with more thyme, and serve.
• Enjoy!

MUSHROOM-FILLED MINI PHYLLO SHELLS

Steps:

• In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the mushrooms, garlic, and brandy, stirring to combine. Cook for 5 to 6 minutes, or until the mushrooms are soft, stirring frequently. Increase the heat to high and cook for 1 to 2 minutes, or until the liquid has evaporated, stirring frequently.
• Stir in the parsley and pepper. Remove from the heat.
• Just before serving, spoon 1/4 teaspoon feta into each phyllo shell. Top each with 1 heaping teaspoon mushroom mixture, then with 1/8 teaspoon horseradish sauce. Serve immediately.
• Horseradish sauce, usually found in the condiment section of supermarkets, tastes much milder and has less heat than bottled horseradish. The sauce is similar to mayonnaise with a slight kick of horseradish but contains less fat and fewer calories.
• (Per serving)
• Calories: 98
• Total fat: 4.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.5g
• Cholesterol: 2mg
• Sodium: 82mg
• Carbohydrates: 8g
• Fiber: 1g
• Sugars: 1g
• Protein: 2g
• Calcium: 18mg
• Potassium: 157mg
• 1/2 starch
• 1 fat