Try this Phyllo Cups recipe, or contribute your own.
Suggest a better description1. Leave dough out at room temp. while preparing filling. 2. Saute mushrooms and garlic until moisture has evaporated. Let cool completely. 3. Mix in cheeses, dill, parsley, season to taste with salt & pepper. 4. unroll phyllo and cover with a lightly moist towel. Butter 1 sheet of phyllo; top with another buttered sheet, then another..A total of three buttered sheets. 5. Cut the sheets into 24 squares; 6x4 and press each square into a mini muffin pan. 6. fill each one with 1 tablespoon of the filling and refrigerate for 1/2 hour.. 7. Bake at 350* until brown. Optional garnish: Fresh julienned roma tomato, 1 for each. NOTES : YIELDS: 75 phyllo cups Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 527 by CuisineArt
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Serving Size: 1 Serving (5943g) | ||
Recipe Makes: 1 | ||
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Calories: 20892 | ||
Calories from Fat: 18966 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2107.3g | 2810 % | |
Saturated Fat 1253.7g | 6269 % | |
Monounsaturated Fat 533.5g | ||
Polyunsanturated Fat 83.5g | ||
Cholesterol 6271.9mg | 1930 % | |
Sodium 14385.1mg | 496 % | |
Potassium 10076.6mg | 265 % | |
Total Carbohydrate 229.6g | 68 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 222.6g | ||
Protein 346.7g | 495 % | |
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. |
Calories per serving: 20892
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