 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
Quick to come together, this pretty appetizer works for lighter appetites but are hearty enough to please even the football watchers...making them perfect for anything from an Easter brunch to a Superbowl party! Ingredients:
2 shallots, finely diced |
2 cloves garlic, minced |
lil olive oil |
1/4-1t dried pepper flakes |
1lb fresh spinach leaves, torn into small pieces |
8oz portabello mushrooms, diced |
1lb ground italian sausage(i used hot) |
6oz mascarpone cheese(can sub cream cheese, if desired) |
about 1 cup fresh grated parmesan, asiago or romano cheese |
fresh ground pepper |
24 phyllo cups |
Directions:
1. Saute shallots and garlic in olive oil until shallot is tender.
2. Add pepper flakes, sausage and mushrooms and cook until sausage is cooked through.
3. Add spinach, a lil at a time, stirring well, just until it's all added.
4. Immediately add the mascarpone and stir well over low heat just until cheese is melted and mixed through. Don't overcook the spinach! :-)
5. Add some pepper and stir well.
6. Fill cups with the filling and top with grated cheese.
7. Bake per package directions for the phyllo cups until they are lightly golden brown and cheese is melting. Serve hot or room temp, but don't let 'em get too cold!
|
|