Yield: 30 Servings
|1 pounds||Mushrooms; fresh|
|½ cup||Parsley; fresh|
|½ cup||White wine|
|\N dash||Hot pepper sauce|
|4 \N||Phyllo dough; thawed|
|6 tablespoons||Butter; melted|
|4 ounces||Monterey jack cheese; cubed|
Recipe by: Sue Klapper
Preheat oven to 400.
Chop mushrooms, onion and parsley. In large skillet, combine mushrooms, onion, parsley, wine and hot pepper sauce. Cover. Cook 5 - 7 minutes until mushrooms are tender, stirring occasionally. Uncover and cook until liquid has evaporated. Cool.
Lightly brush 1 sheet of phyllo dough with melted butter. Place another sheet of dough on top of first sheet. Brush with butter. Repeat with remaining dough and butter. Cut the stack into 2 - ½ inch squares. Gently press each piece into an ungreased mini muffin pan. Place about 2 teaspoons mushrooms mixture in each cup. Top each with cheese cube.
Bake for 15 - 18 minutes or until light brown. Serve warm.
Source: The Pampered Chef's Favorites.
Posted to Bakery-Shoppe Digest by angstrom@... (Angela L Gilliland) on Apr 15, 1998