Mushrooms in Phyllo Dough2004-10-28
- Course: Appetizers
- Yield : 24
- Servings : 24
- Prep Time : 60m
- Cook Time : 15m
- Ready In : 1:15 h
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Using new products and incorporating old spices together, this dish makes a wonderful addition to the Cajun’s recipe book.
- 1 cup Portobello mushrooms chopped
- 1 cup button mushrooms chopped
- 1/4 cup cream cheese
- 2 tbsp butter
- 1 sheet phyllo pastry
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 3/4 tsp garlic powder
- 1/2 tsp fresh garlic (optional)
Take the phyllo dough to thaw out for 15 minutes.
In a large skillet, Teflon preferred, heat the butter. Add the garlic, if using, and cook until golden. Add mushrooms and seasonings and cook until softened. Remove from heat. Stir in the cream cheese to make the mushrooms stick together.
Working fast, unwrap the dough and spread melted butter in-between each of 4 layers of dough, placing one on top the other. Cut circles using a 3 inch cookie cutter.
Place in a 24 mini-muffin pan cup and fill 3/4 full with the mushroom filling.
Using the scraps, cut 1 1/2 inch circles and place on top the filled cups. Bake for 15 minutes in a preheated 350 degree oven or until golden brown. Puff pastry could be substituted.