Cover porcini mushrooms with boiling water, let stand for 1 hour, drain well and chop.
Finely chop button mushrooms, half at a time, in food processor. Finely chop onions in food processor.
Saute onions in olive oil 5 minutes, add button mushrooms, cook 10 minutes until tender and liquid evaporates.
Stir in porcini mushrooms and dried spices and cook 2 minutes.
Remove from heat and stir in cream cheese, parsley.
Place 1 phyllo sheet on large cutting board (cover remaining with damp towel). Cut sheet in half lengthwise, brush lightly with olive oil. Fold each piece lengthwise to form 3 1/2 inch wide strip. Spoon 1 tablespoon mixture onto short end, leaving 1 inch border. Fold corner over to form triangle and continue to fold back and forth to end. Repeat until you've made 48 triangles. Don't fold too tightly or mixture will burst through. Place seam side down on parchment baking sheet and freeze. Once frozen, wrap tightly to keep in freezer until ready to use, but don't freeze for more than 2 weeks.
Bake at 375, for 22-27 minutes, or until golden. Don't thaw before baking.
Serving size 1 triangle.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (22g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 5 (19%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.4mg||0 %|
|Sodium 53.6mg||2 %|
|Potassium 65.6mg||2 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.7g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 26
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