my creamy mushroom cups
(2 ratings)
I had some left over mushrooms and dicided to try a new recipe with frozen phyllo shells I had in the freezer. I love using my different wines when making some of my recipes. We get so many new wines during the Holiday Season from friends and family that I really enjoy testing some of them out in my recipes. These were a great snack while watching the games last week end. My sweetie wants me to make them again soon.Sorry the picture came out a little blurred.
(2 ratings)
yield
serving(s)
Ingredients For my creamy mushroom cups
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2 Tbspbutter
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4 ozmushrooms, coarsely chopped
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1/4 Tbspsalt
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2 clovegarlic, minced
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2 Tbspdry sherry
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1/4 cwhipping cream
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15frozen phyllo shells, thawed and warmed in 350 oven
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1/4 cchopped fresh parsley
How To Make my creamy mushroom cups
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1Place your phyllo shells on a cookie sheet and warm in oven at 350 until tips are golden brown. Watch not to burn. Remove from oven and set aside to cool.
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2Melt butter in large nonstick skillet over medium heat.
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3Add mushrooms and salt and cook three minutes or until tender, stirring frequently.
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4Add garlic and cook and stir 15 seconds more until well blended.
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5Add sherry; stir to blend
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6Stir in cream and cook and stir two minutes or until mixture thickens.
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7Remove from stove and divide mushroom mixture evenly between phyllo shels.
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8Sprikle with parsley and serve immediately.
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