Flaky mushroom tarts
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Mushrooms; fresh |
| 1 | medium | Onion |
| ½ | cup | Parsley; fresh |
| ½ | cup | White wine |
| dash | Hot pepper sauce | |
| 4 | Phyllo dough; thawed | |
| 6 | tablespoons | Butter; melted |
| 4 | ounces | Monterey jack cheese; cubed |
Directions
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