Mushroom Filled Phyllo Logs 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.

CRISPY MUSHROOM FILO TRIANGLES

Steps:

• Pan fry the chopped mushrooms in the olive oil until cooked down and water evaporated (about 10 minutes).
• Tip the mushrooms into a bowl, then add the onions, parsley, spinach, herbs and cream cheese. Finally, add plenty of salt and pepper, then combine well.
• Lay a sheet of filo pastry out on a wooden board or work surface and brush all over with olive oil. Lay another sheet of pastry on top.
• Cut into 5 strips across the width. Place about a teaspoon of mushroom mixture at one end of a strip and fold over to make a triangle (see video). Keep folding the triangle over onto itself until the strip of pastry has all been used up.
• Repeat with the other four pastry strips, then repeat until all the mushroom mixture has been used up.
• Place on baking sheets, brush all over with olive oil, then bake at 355F / 180C for 20 to 25 minutes until browned and crisp.

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 BUNDLES

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat., Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup., Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in freezer containers. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.