Phyllo Cups

Ingredients

2 boxs frozen Phyllo dough
2 pounds Unsalted butter, melted
2 pounds Button mushrooms, sliced thin
3 Cloves garlic, minced
pound Cream cheese, room temp
1 pound Goat cheese
3 tablespoons Fresh dill, minced
2 tablespoons Fresh parsley, minced

Preparation

1
Leave dough out at room temp. while preparing filling.
2
Saute mushrooms and garlic until moisture has evaporated. Let cool completely.
3
Mix in cheeses, dill, parsley, season to taste with salt & pepper.
4
Unroll phyllo and cover with a lightly moist towel. Butter 1 sheet of phyllo; top with another buttered sheet, then another..A total of three buttered sheets.
5
Cut the sheets into 24 squares; 6x4 and press each square into a mini muffin pan.
6
Fill each one with 1 tablespoon of the filling and refrigerate for 1/2 hour..
7
Bake at 350* until brown.
8
Optional garnish: Fresh julienned roma tomato, 1 for each.
9
NOTES : YIELDS: 75 phyllo cups

Tools

 



Yield:

16.0 servings

Added:

February 13, 2010

Creator:

Anonymous

Related Cooking Videos