Ingredients

The following ingredients have 12 Servings
  • 1 teaspoon olive oil
  • 4 ounces crimini mushrooms (stems removed, diced)
  • 4 oz. shiitake mushrooms (stems removed, diced)
  • 2 garlic cloves (minced)
  • 3/4 ounces 3 tablespoons crumbled Gorgonzola cheese
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon salt
  • 1 tablespoon minced flat-leaf parsley (plus more for garnish)
  • 12 mini phyllo cups

Instruction

  • Preheat the oven to 350 degrees F.
  • Heat the olive in a large skillet set over medium-high heat. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft, about 5 minutes.
  • Stir in the Gorgonzola cheese and stir until melted. Stir in the pepper, salt and parsley.
  • Place the phyllo cups on a baking sheet. Bake for 2 minutes.
  • Scoop about 1½ teaspoons of the mushroom mixture into each phyllo cup. Bake for 2 minutes, or until the phyllo cups are crispy.
  • Garnish with extra parsley and serve.