Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light December 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 10 (serving size: 3 filled phyllo shells)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

139 calories; fat 8.6g; saturated fat 2.2g; mono fat 4.5g; poly fat 0.9g; protein 3.3g; carbohydrates 10.1g; fiber 0.5g; cholesterol 8mg; iron 0.5mg; sodium 160mg; calcium 38mg.
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