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.


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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

How to Make My Creamy Mushroom Cups


  • 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.

Printable Recipe Card

About My Creamy Mushroom Cups

Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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