Mushroom-truffle Phyllo Cups

Category: Appetizers

Cuisine: not set

☆☆☆☆

1 review 
Ready in 45 minutes
by jklaube

Ingredients

15 mini phyllo shells

1 small sliced leek

8 oz chopped mixed mushrooms

salt

pepper

thyme

greated truffle pecorino cheese


Directions

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.

Reviews

☆☆☆☆

Rob really liked. 8oz was a little too much for 15 phyllo cups. I did actually have a truffle cheese (not positive if it was pecorino, but it was a similar kind of cheese - little softer). I also don't know that I would use leek next time, I feel like onion would provide more flavor and definitely add some garlic too. I also browned the phyllo cups initially for 5 min at about 350 degrees instead because that was the temp the package recommended.

jklaube

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