Mushroom & Ricotta Phyllo Cups
photo by flower7
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
15 mini shells
ingredients
- 0.5 (15 ounce) container ricotta cheese
- 1 medium portobello mushroom
- 1 tablespoon fresh parsley, chopped
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon italian seasoning
- fresh ground pepper, to taste
- 1 (2 ounce) package miniature phyllo cups
- 1 1⁄2 - 2 ounces gouda cheese, shredded
directions
- Preheat oven to 350°F.
- Clean mushroom (remove stem and gills) and chop in roughly 1/8 inch pieces (does not need to be exact).
- Combine ricotta, chopped mushroom, parsley, salt, Italian seasoning and pepper.
- Fill mini shells with filling (they will be very full). Top each one with a little Gouda.
- Cover a baking sheet with foil and spray with cooking spray. Place filled shells on baking sheet and bake for 10-15 minutes or until cheese is melted and filling is hot.
- Let cool for 5 minutes before digging in!
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RECIPE SUBMITTED BY
flower7
Galena, Ohio
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.