1 lb Mushrooms; fresh
1 md Onion
1/2 c Parsley; fresh
1/2 c White wine
ds Hot pepper sauce
4 Phyllo dough; thawed
6 tb Butter; melted
4 oz Monterey jack cheese; cubed
Recipe by: Sue Klapper
Preheat oven to 400.
Chop mushrooms, onion and parsley. In large skillet, combine mushrooms,
onion, parsley, wine and hot pepper sauce. Cover. Cook 5 – 7 minutes until
mushrooms are tender, stirring occasionally. Uncover and cook until liquid
has evaporated. Cool.
Lightly brush 1 sheet of phyllo dough with melted butter. Place another
sheet of dough on top of first sheet. Brush with butter. Repeat with
remaining dough and butter. Cut the stack into 2 – 1/2 inch squares. Gently
press each piece into an ungreased mini muffin pan. Place about 2 teaspoons
mushrooms mixture in each cup. Top each with cheese cube.
Bake for 15 – 18 minutes or until light brown. Serve warm.
Yields
30 Servings