Phyllo Cups - Savory
Phyllo Cups - Savory
Submitted by Lori Martenson, Fustini's Holland
Appetizers
Ingredients
- 1 pkg. frozen phyllo cups
- one shallot, minced
- 4-5 baby portobello mushrooms, minced
- 2 oz cream cheese
- 2 tablespoons panko bread crumbs
- 3 tablespoons Parmesan Reggiano
- 1 teaspoon Fustini’s Herbs de Provence Olive Oil
Directions
- Preheat oven per instructions on Phyllo box. Place one box of Phyllo cups on a parchment-lined baking sheet. Preheat a small, non-stick skillet of medium-low heat. Add Fustini&rsquo,s Herbs de Provence Olive Oil, shallot and mushrooms to skillet. Sautee for about 8 minutes, until vegetables are softened and golden. Remove from heat and stir in cream cheese. Add Panko bread crumbs, stir to combine. Distribute mixture evenly among Phyllo cups. Top with Parmesan Reggiano. Bake 6-10 minutes. Serve.
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