Pamela R. Resch, Pamela’s Traveling Feast
Serving: about (4) dozen, depending on s
Ingredients
Phyllo Cups
- 4 cups fresh, clean chopped mushrooms (Crimini, oyster, baby Bellos, etc. If local mushrooms are not available use your favorite.)
- 1/4 pound butter, melted
- 1 package of defrosted phyllo dough
Mushroom Mixture
- 4 cups fresh, clean chopped mushrooms (Crimini, oyster, baby Bellos, etc. If local mushrooms are not available use your favorite.)
- 1 bunch scallions, trimmed, chopped
- 1 large red pepper, roasted (Put pepper under broiler until blackened. Put the blackened pepper in a brown paper bag and close the bag tight. When pepper is cool, remove it from the bag. Peel, seed, and chop into small pieces.)
- 1 cup canned artichoke hearts, small dice
- 5 tablespoons sherry
- 3 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic, minced (or use granulated)
- 1 cup shredded jalapeno jack cheese
- 1/4 cup shredded Parmesan cheese
Method
Phyllo Cups
You will need well-greased mini-muffin or mini-shell baking pans, pastry brush, cutting board and a sharp knife. If you don’t have time to make these cups you can purchase them in gourmet shops or the specialty section of some grocery stores.
- Place a sheet of phyllo dough on a cutting board and brush with butter. Repeat this two more times so you end up with three buttered sheets, layered.
- Cut phyllo dough into small squares that fit the pans, then press them into the muffin pan.
- Bake in 350F oven until just golden brown, about 5 to 7 minutes.
- Let cool in pans. Remove and fill with mushroom mixture.
Mushroom Mixture
- Combine all ingredients except cheeses in bowl; mix by hand gently but well.
- Coat a medium saute pan with olive oil.
- Saute mixture on medium heat until slightly watery (approximately 4 minutes).
- Place mixture into colander and press down with flat of your hand gently to drain.
- Add shredded jalapeno cheese and mix well.
Fill phyllo cups with mixture.
When ready to serve, bake at 375º F for about 6 minutes.
Remove from oven, sprinkle with shredded Parmesan. Plate and serve immediately.
Can be made the day before and refrigerated.