Ingredients

The following ingredients have 30 Servings
  • 4 teaspoons olive oil (divided)
  • 4 green onions (thinly sliced, green & white parts separated)
  • 2 tablespoons minced ginger
  • 16 ounces crimini mushrooms (diced)
  • 8 ounces shiitake mushrooms (diced*)
  • 4 garlic cloves (minced)
  • 1/2 teaspoon ground pepper
  • 3 tablespoons hoisin sauce
  • 3 tablespoons low sodium soy sauce
  • 1 1/2 teaspoons agave nectar (or honey (not vegan))
  • 1 teaspoon chili garlic sauce
  • 1/4 cup minced flat-leaf parsley
  • 2 packages mini phyllo shells ((such as the ones made by Athens Foods))

Instruction

  • Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the white sections of the green onion and ginger. Cook, stirring, for 1 minute.
  • Add the remaining 2 teaspoons olive to the skillet. Add the crimini and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms just start to brown, 7 to 8 minutes.
  • Add the garlic and ground pepper and cook for 30 seconds.
  • While the mushrooms are cooking, whisk together the hoisin sauce, soy sauce, agave nectar and chili garlic sauce.
  • Pour the hoisin mixture into the skillet with the mushrooms and cook for 1 minute.
  • Remove from the heat and stir in the green sections of the green onions and the parsley.
  • Fill each mini fillo shell with 1 tablespoon of the mushroom mixture. Serve.