Flaky mushroom tarts

Yield: 30 Servings

Measure Ingredient
1 pounds Mushrooms; fresh
1 medium Onion
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

Similar recipes