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creamy wild mushroom and goat cheese cups

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

The mushroom mixture can be made ahead and refrigerated up to a day in advance. Just bring it to room temperature before filling the phyllo shells. The phyllo shells come prebaked, so they are ready to fill once thawed.

yield 10 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For creamy wild mushroom and goat cheese cups

  • 2 Tbsp
    extra virgin olive oil
  • 1/2 c
    shallots, chopped
  • 2 Tbsp
    fresh sage, chopped
  • 3/8 tsp
    kosher salt, divided
  • 1/8 tsp
    black pepper, freshly ground
  • 1 lb
    fresh mushroom mixture (shiitake, cremini and oyster), chopped (i usually find this at publix)
  • 1 1/2 Tbsp
    garlic, minced
  • 1/3 c
    dry sherry
  • 1 tsp
    low sodium soy sauce
  • 3 Tbsp
    sour cream
  • 3 Tbsp
    half and half
  • 2 oz
    goat cheese (about 1/4 cup)
  • 2 pkg
    frozen mini-phyllo shells (2.1 ounce each), thawed
  • 2 Tbsp
    fresh chives, chopped

How To Make creamy wild mushroom and goat cheese cups

  • 1
    Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add the shallots, and saute 1 minute.
  • 2
    Add sage, 1/2 teaspoon salt, pepper, and mushrooms; saute 4 minutes. Add garlic, and saute until the mushrooms are lightly browned and the liquid almost evaporates (about 5 minutes). Stir in the sherry and soy sauce; cook for 30 seconds or until the liquid almost evaporates.
  • 3
    Place the mushroom mixture in a medium bowl. Stir in the remaining 1/8 teaspoon salt, sour cream, half and half, and goat cheese.
  • 4
    Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.
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