Creamy Wild Mushroom And Goat Cheese Cups Recipe

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Creamy Wild Mushroom and Goat Cheese Cups

Lynette !


The mushroom mixture can be made ahead and refrigerated up to a day in advance. Just bring it to room temperature before filling the phyllo shells. The phyllo shells come prebaked, so they are ready to fill once thawed.

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15 Min
20 Min
Stove Top


2 Tbsp
extra virgin olive oil
1/2 c
shallots, chopped
2 Tbsp
fresh sage, chopped
3/8 tsp
kosher salt, divided
1/8 tsp
black pepper, freshly ground
1 lb
fresh mushroom mixture (shiitake, cremini and oyster), chopped (i usually find this at publix)
1 1/2 Tbsp
garlic, minced
1/3 c
dry sherry
1 tsp
low sodium soy sauce
3 Tbsp
sour cream
3 Tbsp
half and half
2 oz
goat cheese (about 1/4 cup)
2 pkg
frozen mini-phyllo shells (2.1 ounce each), thawed
2 Tbsp
fresh chives, chopped


1Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add the shallots, and saute 1 minute.

2Add sage, 1/2 teaspoon salt, pepper, and mushrooms; saute 4 minutes. Add garlic, and saute until the mushrooms are lightly browned and the liquid almost evaporates (about 5 minutes). Stir in the sherry and soy sauce; cook for 30 seconds or until the liquid almost evaporates.

3Place the mushroom mixture in a medium bowl. Stir in the remaining 1/8 teaspoon salt, sour cream, half and half, and goat cheese.

4Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American