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Mushroom Bundles

My guests rely on me to come up with yummy starters like these crispy mushroom appetizers made for a New Year's party. They vanish before your eyes. —Tina Coopman, Toronto, Ontario
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    1 dozen

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped fresh mushrooms
  • 1 cup chopped baby portobello mushrooms
  • 1/4 cup finely chopped red onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon pepper
  • 4 sheets phyllo dough (14x9-inch size)
  • 3 tablespoons butter, melted
  • 2 tablespoons crumbled feta cheese

Directions

  • Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat.
  • Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup.
  • Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm.
    Freeze option: Freeze cooled bundles in freezer containers. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.
Nutrition Facts
1 pastry: 53 calories, 4g fat (2g saturated fat), 8mg cholesterol, 50mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein.
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