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Mandy

Mandy's Mini Mushroom Cups

Crisp mini phyllo cups filled with a buttery mushroom, shallot and white wine mixture and topped with melted Gruyère.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 30 mini cups
Course: Appetizer
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1 tbsp salted butter
  • 1 large shallot minced
  • 1 package crimini or baby portobella mushrooms diced
  • 2 cloves garlic minced
  • 1 tsp fresh thyme
  • 1 tsp fresh parsley
  • 1/4 cup white wine
  • salt and pepper to taste
  • 3/4 cup Gruyère cheese shredded
  • 2 packages frozen mini phyllo cups 30 cups total

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Melt the butter in a large skillet over low to medium heat.
  3. Add the shallot, mushrooms, garlic, thyme and parsley and saute for 10 to 15 minutes, stirring often so the garlic does not burn.
  4. Slowly add the wine and cook until the liquid has reduced.
  5. Turn off the heat and season with salt and pepper to taste.
  6. Arrange the mini phyllo cups on a cookie sheet.
  7. Fill each cup with a spoonful of the mushroom mixture and top with a generous amount of Gruyère.
  8. Bake for 10 to 15 minutes, or until the cheese is melted and the phyllo is lightly browned. Serve immediately.

Notes

The mushroom filling can be made up to 2 days ahead and refrigerated. Fill and bake the cups right before serving.