preheat oven to 350. Grease two 15x19x1 jellyroll pans and set aside. Place diced mushrooms in a large 6 qt mixing bowl. Drizzle with olive oil and mix. In a small bowl mix rosemary, thyme, oregano and ms dash and pepper. Sprinkle mixture over mushrooms and mix well. Divide mushrooms between the two baking pans in a single layer. Bake for 30-45 minutes, stirring every 15 minutes for even browning. When mushrooms are roasted and browned, remove from oven and cool on paper towels to absorb any excees moisture. (this can be done before hand and refrigereated). Heat oven to 350. Place phyllo sheets under a slightly damp towel, removing one shee at a time as needed. Layer 4 phyllo sheets, brushing each with melted butter as you go. Cut into 4 strips widthwise. Starting from about 1" from the bottom of the strip, place about 2 tbsp cooled mushrooms. Top wth about 1 Tsp of cream cheese. Form into a triagle by folding onto itself and brush finished triangle with butter. Lay seam side down, atleat 1" apart on ungreased jellyroll pans. Bake for 15-20 minutes or until golden brown. Serve hot or at room temperature.
The special part of this is the roasting of the mushrooms.
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 141 (83%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 23.1mg||7 %|
|Sodium 78.3mg||3 %|
|Potassium 19.9mg||1 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 6g|
|Protein 1.3g||2 %|
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Calories per serving: 169
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