Wild Mushrooms in Phyllo with Goat Cheese

Day four; this appetizer is as versatile as they get. They can be served hot or cold and they are perfect for traveling to the holiday party. Easy to make with a ten minute prep time and about fifteen minute cooking time, and if you need to re-heat them it only takes 5-7 minutes.

Ingredients

Olive oil- 2 tbsp

Butter- 2 tbsp

Shiitake Mushrooms- 2 packs (5 ounces each, cut in half and sliced)

Baby Portobellas- 1 pack (10 ounces cut in half and sliced)

Shallots- ¼ cup (minced)

Port wine- ½ cup

Salt & pepper- to taste

Goat Cheese- ½ cup (crumbled)

Phyllo cups- 30 (store bought)

Parsley- ¼ cup (to garnish)

Method to the Madness

1)      In a large sauté pan over medium high heat add the butter and oil. Cook shallots until they become translucent. Add the mushrooms and season with salt & pepper. Sauté them for 5-7 minutes. Deglaze pan with the port and reduce until all liquid has evaporated. Set aside.

2)      Pre heat the oven to 400.Lay out the Phyllo cups on a baking sheet, add a tbsp of the cooked mushrooms to each cup. Top with a crumble of Goat cheese and pop them in the oven for 5-6 minutes. NOTE-the goat cheese won’t melt completely.

3)      Place the finished cups on your favorite serving platter garnish with the parsley and serve. If you are taking them to a party you can serve them cold or just re-heat for 5 minutes.

4)      ENJOY!!!