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Phyllo Cups Stuffed with Wild Mushrooms

A web-exclusive recipe from Italian Cooking and Living

  • 5 sheets phyllo dough
  • 1/4 cup unsalted butter, melted
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 pound cremini mushrooms
  • 1/4 pound shitake mushrooms
  • 2 tablespoons parsley salt and pepper
  • 1/4 cup freshly grated Pecorino Romano
  • Make the filling: In a sauté pan, heat the olive oil. Add the garlic and cook for 2- 3 minutes. Add the mushrooms and parsley and cook over medium-high heat for 5-6 minutes. Season with salt and pepper, and allow to cool. Fold in the grated cheese.

    Make the phyllo cups: Preheat the oven to 400°. Butter a mini-muffin pan and set aside. Stack the 5 sheets of phyllo dough; cut them into 5 rows, then 5 columns for a total of 25 squares (this step will depend on the size of your mold). Lightly butter 5 squares, keeping the remaining dough covered with a dry towel or cloth. Stack the 5 layers, and gently fit into the muffin mold. Repeat with the remaining squares until the molds are full. Bake for 2-3 minutes, or until lightly golden. Set aside to cool. With a small spoon, fill the phyllo cups with the mushroom mixture and serve. Serves 12

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