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Mushroom Stuffed Phyllo Bundles Recipe

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This recipe for Mushroom Stuffed Phyllo Bundles is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. butter
1/2 c. red bell pepper, diced
1 clove garlic, minced
1 1/2 c. fresh mushrooms, chopped
1/4 c. fresh chives, chopped (or 1 T. dried)
1/4 tsp. salt
1/4 tsp. dried marjoram leaves
1/4 tsp. dried sage leaves
1/8 tsp. pepper
6 sheets (17" X 12") frozen Phyllo pastry, thawed
Nonstick cooking spray
2 T. shredded fresh Parmesan cheese
Directions:
Directions:
Melt butter in skillet. Add bell peppers and garlic. Cook and stir 1-2 minutes until tender. Add mushrooms and cook 2-3 minutes until tender. Remove from heat and stir in chives, salt, marjoram, sage and pepper. Mix well. Unroll Phyllo sheets and cover with plastic wrap or towel. Use the first 3 Phyllo sheets for half of mixture; place 1 sheet on work area, spray with cooking spray; layer with 2 more, spraying each with the cooking spray; cut through all three layers with sharp knife to make 12 squares. Place heaping tsp. of mushroom mixture in center of each square and sprinkle each with Parmesan cheese. Bring up edges of pastry squared and twist or pinch together to seal. Place on ungreased cookie sheet. Repeat with remaining three Phyllo sheets, mixture and cheese. Bake at 350º for 18-20 minutes or until golden brown. Serve warm.
Number Of Servings:
Number Of Servings:
24

 

 

 

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