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 prebaked, so they're ready to fill once thawed.
2 tablespoons extra-virgin olive oil
1/2 cup chopped shallots (about 2 large)
2 tablespoons chopped fresh sage
3/8 teaspoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
1 pound exotic mushrooms (such as shiitake, cremini, and oyster), chopped
1 1/2 tablespoons minced garlic
1/3 cup dry sherry
1 teaspoon lower-sodium soy sauce
3 tablespoons light sour cream
3 tablespoons half-and-half
2 ounces goat cheese (about 1/4 cup)
2 (2.1-ounce) packages frozen mini phyllo shells (such as Athens), thawed
2 tablespoons chopped fresh chives
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, and sauté 1 minute. Add sage, 1/4 teaspoon salt, pepper, and mushrooms; sauté 4 minutes. Add garlic, and sauté 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 teaspoon salt, sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.
These came together easily once I got the ingredients. I did not have sherry in the house, so substituted white wine. I also could not find fresh sage so used dried. Served at a neighborhood party and received many compliments. Recipe made way too much filling for number of phyllo cups. I need to find another use for it.
Wow are these good! I made these as a light appetizer for Christmas Eve and they were a hit. They were super easy to prepare ahead of time and toss together as our guests arrived. I heated up the filo cups according to the package directions and set them aside very early in the day. Also, I think making the mushroom filing ahead of time was a good idea because after first prepared it was a bit 'loose' but tightened up after spending a few hours in the fridge. I put the filling in the cups and put them in a 300 degree oven for about 10 minutes, topped with chives and served. I couldn't find the exotic blend of mushrooms at my local grocery store so I used a few baby portabella's, shiitake's and rehydrated some Morel's I had on hand. This is definitely going to be go to appetizer for me and am already planning on taking it over to a friends house for a New Years Eve celebration. Enjoy!
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