Total Time
40mins
Prep 25 mins
Cook 15 mins

Not only are these delicious, there are also very easy and pretty.

Ingredients Nutrition

Directions

  1. Mushroom Filling:.
  2. In nonstick skillet, melt butter over medium heat; cook mushrooms, soy sauce, garlic and nutmet, stirring, for about 7 minutes or until liquid is absorbed.
  3. Stir in onions and walnuts.
  4. Blend in mayonnaise.
  5. Season with salt and pepper to taste.
  6. Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered withdamp cloth.
  7. Brush with butter.
  8. Lay second sheet of phyllo over top; brush with buter.
  9. Repeat with remaining sheets.
  10. Cut crosswise into fifths and lengthwise in thirds to make 30 squares total.
  11. Press each 4-layer square into nonstick 1-inch tart tin or mini muffin pans.
  12. Bake in 350ºF (180ºC) oven for 10 minutes or until golden brown.
  13. Spoon filling into nests; bake for about 4 minutes or until filling is hot.
  14. Nests may be stored in cool dry place for up to 6 weeks.
  15. Garnish with some fresh parsley sprigs, slivers of red pepper and capers, even some grated cheese.