Mini Mushroom & Gorgonzola Bites

• Vegetarian

• Produce

  • 4 oz Crimini mushrooms
  • 1 tbsp Flat-leaf parsley
  • 2 Garlic cloves
  • 4 oz Shiitake mushrooms

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 12 Phyllo cups, mini
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 3/4 oz Gorgonzola cheese

Found on cookincanuck.com

Description

Ingredients

• 1 tsp olive oil
• 4 oz. crimini mushrooms, stems removed, diced
• 4 oz. shiitake mushrooms, stems removed, diced
• 2 garlic cloves, minced
• ¾ oz. (3 tbsp) crumbled Gorgonzola cheese
• ¼ tsp ground pepper
• ⅛ tsp salt
• 1 tbsp minced flat-leaf parsley, plus more for garnish
• 12 mini phyllo cups

Directions

• 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.

Nutrition