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Wild Mushroom Stuffed Phyllo Bundles

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Wild Mushroom Stuffed Phyllo Bundles
  • Prep Time 25 min
  • Total Time 45 min
  • Servings 24
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Serve these elegant baked bundles stuffed with herb-flavored wild mushrooms - a distinctive appetizer!

Ingredients

1
tablespoon butter or margarine
1/2
cup finely chopped red bell pepper
1
garlic clove, minced
1 1/2
cups chopped fresh wild mushrooms (shiitake, portobello or cremini)
1/4
cup chopped fresh chives
1/4
teaspoon salt
1/4
teaspoon dried marjoram leaves
1/4
teaspoon dried sage leaves
1/8
teaspoon pepper
6
(17x12-inch) sheets frozen phyllo (filo) pastry, thawed
Nonstick cooking spray
2
tablespoons shredded fresh Parmesan cheese

Directions

  • 1 Melt butter in medium skillet over medium heat. Add bell pepper and garlic; cook and stir 1 to 2 minutes or until tender. Add mushrooms; cook 2 to 3 minutes or until tender. Remove from heat. Stir in chives, salt, marjoram, sage and pepper; mix well.
  • 2 Heat oven to 350°F. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on work area; spray with nonstick cooking spray. Layer with 2 more phyllo sheets, spraying each with cooking spray. With sharp knife, cut through all layers of phyllo sheets to make 12 squares.
  • 3 Place heaping teaspoon mushroom mixture in center of each square; sprinkle each with cheese. Bring up edges of pastry; twist together with circular motion to seal. Place on ungreased cookie sheets. Repeat with remaining 3 phyllo sheets, mushroom mixture and cheese.
  • 4 Bake at 350°F. for 18 to 20 minutes or until golden brown. Serve warm.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
35
(
Calories from Fat
20
)
Daily Value
Total Fat
2g
3%
(
Saturated Fat
0g
0%
)
Cholesterol
0mg
0%
Sodium
60mg
3%
Total Carbohydrate
3g
1%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
1g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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