Creamy Mushroom Phyllo Triangles

By Cookygirl

Ingredients

• 3/4 cup dried porcini mushrooms (about 3/4 oz)
• 1 pound button mushrooms
• 1 large onion, cut into 1" pieces (about 8 oz)
• 2 tbsp dried oregano
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 6 oz cream cheese
• 1/2 cup finely chopped flat leaf parsley
• 24 (18"X14") sheets frozen phyllo dough, thawed
• Olive oil flavored cooking spray

Preparation

Step 1

Cover porcini mushrooms with boiling water in a bowl. Let stand for 1 hour. Drain well;chop.

Place half of button mushrooms in food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat with remaining mushrooms. Add onion to processor; pulse 8 times or until finely chopped.

Heat oil in large non stick skillet over medium heat. Add onion to pan;saute 5 minutes. Add button mushrooms; cook 10 minutes or until mushrooms are tender and liquid evaporates. Stir in porcini mushrooms, oregano, salt, pepper and nutmeg; cook 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.

Preheat oven to 375.

Place one sheet of phyllo on large cutting board or work surface. Cover the rest with a damp cloth to prevent drying out. Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2" wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1" border. Fold 1 corner of edge with 1" border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray and mushroom mixture. Place the triangles, seam side down, on baking sheets coated with cooking spray.

Bake at 375 for 2 minutes or until golden. Serve warm.

Yield 48 traingles, 2 triangles each