Sauteed Mushrooms in Phyllo Cups

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 43mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350ºF; with the rack positioned in the center.
  • Melt 8 tablespoons (1 stick) butter, and set aside.
  • Set 2 tablespoons of the thyme aside.
  • Brush a mini-muffin tin with melted butter, and set tin aside.
  • Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.
  • Sprinkle lightly with reserved thyme.
  • Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.
  • Repeat with 2 more sheets phyllo.
  • Cut stack into twelve 3-inch squares.
  • Gently press each square into muffin-tin cup.
  • Bake until edges are just golden brown, 8 to 10 minutes.
  • Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.
  • Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.).
  • In a large skillet, melt remaining 3 tablespoons butter over medium heat.
  • Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.
  • Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.
  • Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
  • Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese.
  • Transfer the filled cups to a baking sheet.
  • Cook in oven just until heated through, about 3 minutes.
  • Garnish with more thyme, and serve.
  • Enjoy!
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