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Mushroom Stuffed Phyllo Bundles Recipe

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This recipe for Mushroom Stuffed Phyllo Bundles, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Reed
Added: Friday, March 13, 2009

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 350 for 18-20 minutes or until golden brown. Serve warm.

Number Of Servings:
Number Of Servings:
24

 

 

 

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