Fresh Mushrooms in Phyllo Cups

Fresh Mushrooms in Phyllo Cups

Serving: about (4) dozen, depending on s
  • Appetizers

Ingredients 

Phyllo Cups

  • 4 cups fresh, clean chopped mushrooms (Crimini, oyster, baby Bellos, etc. If local mushrooms are not available use your favorite.)
  • 1/4 pound butter, melted
  • 1 package of defrosted phyllo dough

Mushroom Mixture

  • 4 cups fresh, clean chopped mushrooms (Crimini, oyster, baby Bellos, etc. If local mushrooms are not available use your favorite.)
  • 1 bunch scallions, trimmed, chopped
  • 1 large red pepper, roasted (Put pepper under broiler until blackened. Put the blackened pepper in a brown paper bag and close the bag tight. When pepper is cool, remove it from the bag. Peel, seed, and chop into small pieces.)
  • 1 cup canned artichoke hearts, small dice
  • 5 tablespoons sherry
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 teaspoon garlic, minced (or use granulated)
  • 1 cup shredded jalapeno jack cheese
  • 1/4 cup shredded Parmesan cheese

Method 

Phyllo Cups

​You will need well-greased mini-muffin or mini-shell baking pans, pastry brush, cutting board and a sharp knife. If you don't have time to make these cups you can purchase them in gourmet shops or the specialty section of some grocery stores.

  1. Place a sheet of phyllo dough on a cutting board and brush with butter. Repeat this two more times so you end up with three buttered sheets, layered.
  2. Cut phyllo dough into small squares that fit the pans, then press them into the muffin pan.
  3. Bake in 350F oven until just golden brown, about 5 to 7 minutes.
  4. Let cool in pans. Remove and fill with mushroom mixture.

Mushroom Mixture

  1. Combine all ingredients except cheeses in bowl; mix by hand gently but well.
  2. Coat a medium saute pan with olive oil.
  3. Saute mixture on medium heat until slightly watery (approximately 4 minutes).
  4. Place mixture into colander and press down with flat of your hand gently to drain.
  5. Add shredded jalapeno cheese and mix well.

Fill phyllo cups with mixture.
When ready to serve, bake at 375º F for about 6 minutes.
Remove from oven, sprinkle with shredded Parmesan. Plate and serve immediately.

Can be made the day before and refrigerated.

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