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.

CRAB PHYLLO CUPS

Steps:

• In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.

MUSHROOM PHYLLO TARTLETS

Steps:

• Heat oven to 350°F.
• Melt 2 tbsp butter in a large skillet over medium heat.
• Add mushrooms, shallots and garlic & flour; mix well.
• Cook 5 minutes or until tender, stirring frequently.
• Add cream and cheese; mix well.
• Cook 2 to 3 more minutes or until most of the liquid has evaporated, stirring frequently; set aside.
• Melt remaining butter in a small dish in microwave.
• Brush one sheet of phyllo with butter, place another sheet on top, and brush with butter, repeat, do not butter top of last sheet.
• Cut phyllo into 24 equal squares, and place each square into ungreased mini muffin cups.
• Spoon one heaping teaspoon mushroom mixture into each cup.
• Bake at 350°F for 8-10 minutes or until golden brown.
• Sprinkle with parsley.

MUSHROOM PHYLLO TARTLETS

Steps:

• Preheat oven to 350 degrees F
• In a large skillet, melt butter over medium heat and add shallots, cooking until softened about 2 minutes
• Add mushrooms and cook until tender and almost all liquid is cooked away, stirring occasionally
• Add wine and cook until wine is almost evaporated, stirring occasionally
• Sprinkle flour over mushroom mixture and cook and stir until well blended, about 2 minutes
• Increase heat to high and add cream, stirring well until mixture comes to a boil
• Remove from heat and stir in parsley, lemon juice, salt and cayenne, and let cool slightly
• Place prepared phyllo shells on a baking sheet and fill almost to the top with mushroom mixture
• Bake for 5-8 minutes until heated through
• Serve warm

SAUTEED MUSHROOMS IN PHYLLO CRISPS

Steps:

• Preheat oven to 350 degrees 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.

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