Creamy Wild Mushroom and Goat Cheese Cups

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.

Yield: Serves 10 (serving size: 3 filled phyllo shells)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 40 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 139
  • Fat: 8.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.3g
  • Carbohydrate: 10.1g
  • Fiber: 0.5g
  • Cholesterol: 8mg
  • Iron: 0.5mg
  • Sodium: 160mg
  • Calcium: 38mg

Ingredients

  • 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

Preparation

  1. 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.
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