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    You are in: Home / Recipes / Creamy Wild Mushroom and Goat Cheese Cups Recipe
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    Creamy Wild Mushroom and Goat Cheese Cups

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Nancy's Pantry's Note:

    The filling can be made and refrigerated up to a day in advance, then brought to room temperature before filling the cups. Phyllo shells come conveniently pre-baked so they're ready to fill once thawed. Recipe is from Cooking Light Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, and saute 1 minute. Add sage, 1/4 teaspoons salt, pepper and mushrooms; saute 4 minutes. Add garlic, and saute until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce; cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Stir in the remaining 1/8 teaspoons salt, sour cream, half and half and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.

    Ratings & Reviews:

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    Nutritional Facts for Creamy Wild Mushroom and Goat Cheese Cups

    Serving Size: 1 (97 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 121.2
     
    Calories from Fat 56
    46%
    Total Fat 6.3 g
    9%
    Saturated Fat 2.3 g
    11%
    Cholesterol 7.6 mg
    2%
    Sodium 179.0 mg
    7%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.2 g
    4%
    Protein 4.1 g
    8%

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