my creamy mushroom cups
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.
prep time
cook time
method
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yield
Makes 15 shells.
Ingredients
- 2 tablespoons butter
- 4 ounces mushrooms, coarsely chopped
- 1/4 tablespoon salt
- 2 cloves garlic, minced
- 2 tablespoons dry sherry
- 1/4 cup whipping cream
- 15 - frozen phyllo shells, thawed and warmed in 350 oven
- 1/4 cup chopped fresh parsley
How To Make my creamy mushroom cups
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Step 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.
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Step 2Melt butter in large nonstick skillet over medium heat.
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Step 3Add mushrooms and salt and cook three minutes or until tender, stirring frequently.
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Step 4Add garlic and cook and stir 15 seconds more until well blended.
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Step 5Add sherry; stir to blend
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Step 6Stir in cream and cook and stir two minutes or until mixture thickens.
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Step 7Remove from stove and divide mushroom mixture evenly between phyllo shels.
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Step 8Sprikle with parsley and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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