Mushroom & Ricotta Phyllo Cups

I created these to use up some items in the fridge and really liked them. Hope you enjoy too!

• Ready In: 25 mins
• 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 (2ounce) package miniature phyllo cups
• 1 1⁄2-2  ounces gouda cheese, shredded

Directions

1. Preheat oven to 350°F.
2. Clean mushroom (remove stem and gills) and chop in roughly 1/8 inch pieces (does not need to be exact).
3. Combine ricotta, chopped mushroom, parsley, salt, Italian seasoning and pepper.
4. Fill mini shells with filling (they will be very full). Top each one with a little Gouda.
5. 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.
6. Let cool for 5 minutes before digging in!