Hoisin Mushroom Phyllo Cups

• Produce

  • 16 oz Crimini mushrooms
  • 1/4 cup Flat-leaf parsley
  • 4 Garlic cloves
  • 2 tbsp Ginger
  • 4 Green onions
  • 8 oz Shiitake mushrooms

• Condiments

  • 1 tsp Chili garlic sauce
  • 3 tbsp Hoisin sauce
  • 1 1/2 tsp Honey or agave nectar
  • 3 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 2 packages Athens mini fillo shells

• Baking & Spices

  • 1/2 tsp Pepper, ground

• Oils & Vinegars

  • 4 tsp Olive oil

Found on cookincanuck.com

Description

Ingredients

• 4 tsp olive oil, divided
• 4 green onions, thinly sliced, green & white parts separated
• 2 tbsp. minced ginger
• 16 oz. crimini mushrooms, diced
• 8 oz. shiitake mushrooms, diced*
• 4 garlic cloves, minced
• ½ tsp. ground pepper
• 3 tbsp. hoisin sauce
• 3 tbsp. low sodium soy sauce
• 1½ tsp. honey or agave nectar**
• 1 tsp. chili garlic sauce
• ¼ cup minced flat-leaf parsley
• 2 packages Athens Mini Fillo Shells

Directions

• 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, honey 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.

Nutrition