Creamy Wild Mushroom and Goat Cheese Cups

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.

• Ready In: 40 mins
• Serves: 10

Ingredients

• 2  tablespoons  extra-virgin olive oil
• 1⁄2 cup shallot, chopped (about 2 large)
• 2  tablespoons fresh sage, chopped
• 3⁄8 teaspoon kosher salt, divided
• 1⁄8 teaspoon fresh ground black pepper
• 1  lb  exotic mushroom, chopped (such as shitake, cremini and oyster)
• 1 1⁄2 tablespoons garlic, minced
• 1⁄2 cup dry sherry
• 1  teaspoon low sodium soy sauce
• 3  tablespoons light sour cream
• 3  tablespoons half-and-half
• 2  ounces  goat cheese (about 1/4 cup)
• 2 (2 1/8ounce) packages  frozen miniature phyllo cups, thawed (2.1 oz. pkgs, such as Athens)
• 2  tablespoons fresh chives, chopped

Directions

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.