My Creamy Mushroom Cups

Norma DeRemer


I had some left over mushrooms and dicided to try a new recipe with frozen phyllo shells I had in the freezer. I love using my different wines when making some of my recipes. We get so many new wines during the Holiday Season from friends and family that I really enjoy testing some of them out in my recipes. These were a great snack while watching the games last week end. My sweetie wants me to make them again soon.Sorry the picture came out a little blurred.

★★★★★ 2 votes
Makes 15 shells.


2 Tbsp
4 oz
mushrooms, coarsely chopped
1/4 Tbsp
2 clove
garlic, minced
2 Tbsp
dry sherry
1/4 c
whipping cream
frozen phyllo shells, thawed and warmed in 350 oven
1/4 c
chopped fresh parsley


1Place your phyllo shells on a cookie sheet and warm in oven at 350 until tips are golden brown. Watch not to burn. Remove from oven and set aside to cool.
2Melt butter in large nonstick skillet over medium heat.
3Add mushrooms and salt and cook three minutes or until tender, stirring frequently.
4Add garlic and cook and stir 15 seconds more until well blended.
5Add sherry; stir to blend
6Stir in cream and cook and stir two minutes or until mixture thickens.
7Remove from stove and divide mushroom mixture evenly between phyllo shels.
8Sprikle with parsley and serve immediately.

About My Creamy Mushroom Cups

Dietary Needs: Vegetarian
Other Tag: Quick & Easy