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creamy wild mushroom and goat cheese cups

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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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yield 10 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For creamy wild mushroom and goat cheese cups

  • 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

How To Make creamy wild mushroom and goat cheese cups

  • 1
    Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add the shallots, and saute 1 minute.
  • 2
    Add 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.
  • 3
    Place the mushroom mixture in a medium bowl. Stir in the remaining 1/8 teaspoon salt, sour cream, half and half, and goat cheese.
  • 4
    Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.
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