Phyllo Cups
By: Anonymous
Published: Saturday, February 13, 2010 - 2:44am

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