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