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Creamy Wild Mushroom and Goat Cheese Cups

Photo: Johnny Autry; Styling: Cindy Barr

Hands-on time 40 mins
Total time 40 mins
Yield Serves 10 (serving size: 3 filled phyllo shells)
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

Nutrition Information

  • calories 139
  • fat 8.6 g
  • satfat 2.2 g
  • monofat 4.5 g
  • polyfat 0.9 g
  • protein 3.3 g
  • carbohydrate 10.1 g
  • fiber 0.5 g
  • cholesterol 8 mg
  • iron 0.5 mg
  • sodium 160 mg
  • calcium 38 mg

How to Make It

  1. 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.