Give your guests something to talk about by serving a platter of these mushroom-stuffed phyllo cups.
Just pop them in the oven as your guests arrive and they will be piping hot.
you’re free to make the filling in advance and fill the phyllo cups right before party time.
Credit: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Shiitake, cremini, and oyster mushrooms are typically found in the packaged blend.
Ingredients
1(8-oz.)
gourmet fresh mushroom blend
1shallot, chopped (about 12 cup)
2medium garlic cloves (2 tsp.)
frozen mini phyllo pastry shells
2tablespoonsminced fresh chives
Directions
Preheat oven to 350F.
Heat oil in a large skillet over medium-high.
Add mushroom mixture, salt, and pepper.
Cook, stirring occasionally, until mushrooms are golden and fragrant, about 5 minutes.
Add sherry and chopped thyme.
Cook, stirring constantly, until most sherry evaporates, about 30 seconds.
Add cream; bring to a boil.
Boil, stirring constantly, until thickened slightly, about 2 minutes.
Remove from heat, and add 12 cup of the cheese, stirring until melted.
Place phyllo shells on a rimmed baking sheet.
Bake in preheated oven until tops are golden and cheese is melted, about 5 minutes.
Sprinkle with chives and additional thyme.
Serve warm or at room temperature.
