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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
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This can be served as an appetizer or during a meal. The recipe came from a Pillsbury holiday appetizer cookbook. Ingredients:
1 tablespoon butter |
1/2 cup finely chopped red pepper |
1 clove garlic, minced |
1 1/2 cups chopped fresh mushrooms (shiitake, portobello or cremini) |
1/4 cup chopped fresh chives |
2 tablespoons shredded fresh parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried sage |
1/8 teaspoon pepper |
6 sheets frozen phyllo dough, thawed (17x12 inch) |
nonstick cooking spray |
fresh chives (to garnish) |
Directions:
1. Melt butter in a medium skillet over medium heat.
2. Add bell pepper and garlic; cook and stir 1-2 minutes or until tender.
3. Add mushrooms and cook 2-3 minutes or until tender.
4. Remove from heat.
5. Stir in chives, cheese, salt and spices.
6. Mix well.
7. Heat oven to 350F.
8. Unroll phyllo sheets and cover with plastic wrap or a towel.
9. Place one sheet on work surface; spray with nonstick cooking spray.
10. Layer two more sheets, spaying each with nonstick spray.
11. Using a sharp knife, cut through all sheets making 12 squares.
12. Place about 1 heaping teaspoon of the mushroom mixture in the center of each square.
13. Bring up the edges of the pastry; twist together in a circular motion to seal.
14. Place on ungreased cookie sheet.
15. Repeat with remaining three phyllo sheets and mushroom mixture.
16. Bake for 18-20 minutes or until golden brown.
17. Tie a chive stem around each bundle before serving.
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