Creamy Wild Mushroom and Goat Cheese Cups

Creamy Wild Mushroom and Goat Cheese Cups Recipe

Photo: Johnny Autry; Styling: Cindy Barr

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.


Serves 10 (serving size: 3 filled phyllo shells)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 40 Minutes

Nutritional 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


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


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.

David Bonom,

Cooking Light

December 2012
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