Party nibbles: mushroom nests

Yield: 30 Appetizers

Measure Ingredient
4 \N Phyllo pastry sheets
2 tablespoons Butter, melted
1 tablespoon Butter
1 pounds Mushrooms, finely chopped
1 tablespoon Light soy sauce
1 \N Garlic clove, minced
1 pinch Nutmeg
3 \N Green onions, minced
2 tablespoons Toasted walnuts, fine chop
2 tablespoons Light mayonnaise
1 pinch Salt
¼ teaspoon Pepper

MUSHROOM FILLING

Mushroom Filling:

In nonstick skillet, melt butter over medium heat; cook mushrooms, soy sauce, garlic and nutmet, stirring, for about 7 minutes or until liquid is absorbed. Stir in onions and walnuts. Blend in mayonnaise.

Season with salt and pepper to taste.

Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered withdamp cloth. Brush with butter. Lay second sheet of phyllo over top; brush with buter. Repeat with remaining sheets.

Cut crosswise into fifths and lengthwise in thirds to make 30 squares total. Press each 4-layer square into nonstick 1-inch tart tin. Bake in 350F 180C oven for 10 minutes or until golden brown. Spoon filling into nests; bake for about 4 minutes or until filling is hot.

Nests may be stored in cool dry place for up to 6 weeks. Garnish with some fresh parsley sprigs, slivers of red pepper and capers.

Source: Canadian Living magazine - Nov 95 author: Kay Spicer [-=PAM=-]

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