Mushroom-truffle Phyllo Cups
by jklaube
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INGREDIENTS
INSTRUCTIONS
Bake 15 frozen mini phyllo shells on a parchment-lined baking sheet at 375 degrees until browned and crisp, 5 min, then fill. Saute 1 small sliced leek in butter until soft, about 5 min. Add 8 ounces chopped mixed mushrooms; season with salt and chopped thyme. Cook until soft, 6 more minutes. Divide among prebaked shells; top with grated truffle pecorino cheese. Bake at 375 until melted, about 15 min.
NOTES
jklaube
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (227g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.2mg | 0 % | |
| Potassium 4.9mg | 0 % | |
| Total Carbohydrate 0.3g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 0.2g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 1
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