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Pancetta and Mushroom Phyllo Cups

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Pancetta and Mushroom Phyllo Cups
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 30
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Pancetta, mushrooms and herbs combine to make this easy and decadent crispy appetizer in just 40 minutes.

Ingredients

2
packages (1.9 oz each) phyllo cups (30 shells total)
3
oz thinly sliced pancetta, coarsely chopped
1
package (8 oz) cremini or baby bella mushrooms, finely chopped
1
clove garlic, finely chopped
1
tablespoon finely chopped sage leaves
1
teaspoon finely chopped thyme leaves
1/2
cup Progresso™ chicken stock (from 32-oz carton)
1/4
cup heavy whipping cream
1/2
cup shredded Parmesan cheese
1/4
cup sour cream

Directions

  • 1 Crisp phyllo cups as directed on package.
  • 2 In 10-inch skillet, cook pancetta over medium heat 4 to 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel-lined plate. Add mushrooms to drippings in skillet; cook 5 to 6 minutes or until mushrooms are soft and pan is nearly dry. Add garlic; cook about 1 minute or until garlic is fragrant. Add 1 teaspoon of the sage, the thyme and stock. Cook 3 to 4 minutes or until most of liquid is absorbed. Add whipping cream; simmer 1 to 2 minutes or until slightly thickened. Stir pancetta and Parmesan cheese into mixture; remove from heat.
  • 3 In small bowl, mix remaining 2 teaspoons sage and the sour cream.
  • 4 Scoop rounded teaspoons mushroom filling into phyllo cups; top with sage cream.
Tips  

White mushrooms can be substituted for cremini mushrooms in this recipe.

Dried sage and thyme can be used in this recipe. Reduce sage to 1 teaspoon and thyme to 1/4 teaspoon.

Nutrition Information 
No nutrition information available for this recipe
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