| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Quick | 30 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Source: The Pampered Chef's Favorites. Posted to Bakery-Shoppe Digest by [email protected] (Angela L Gilliland) on Apr 15, 1998
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