Curried mushroom turnovers
28 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 3½ | cup | Minced fresh mushrooms; (1 pound) |
| ¾ | cup | Minced shallots |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Pepper |
| ½ | cup | Plain low-fat yogurt |
| 2 | tablespoons | Chopped fresh cilantro |
| 14 | Sheets frozen phyllo pastry; thawed | |
Directions
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms and shallots, and saute 11 minutes or until mushroom mixture appears dry.
Combine flour and next 4 ingredients; add to skillet, and continue cooking 3 minutes or until thickened, stirring constantly. Remove from heat; add yogurt and cilantro, stirring well.
Working with 1 phyllo sheet at a time, cut each sheet lengthwise in half; lightly coat each piece with cooking spray. Fold each phyllo piece in half lengthwise to form strips. Spoon a scant 1 tablespoon of mushroom mixture onto one end of each strip, and fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to end of strip. Repeat with remaining phyllo.
Place triangles, seam side down, on baking sheets. Lightly coat tops with cooking spray; bake at 400 deg for 15 minutes or until golden. Yield: 28 appetizers (serving size: 1 turnover).
Serving Ideas : Serve warm.
NOTES : Cal 38⅒, Fat 0.7g, Carb 6.8g, Fib 0.1g, Pro 1.2g, Sod 88mg, CFF 16⅒%.
Recipe by: Cooking Light, Oct. 1993, page 84 Posted to Digest eat-lf.v097.n236 by Reggie Dwork <reggie@...> on Sep 18, 1997