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
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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