Wild Mushroom Stuffed Phyllo Bundles

By HeatherS

Ingredients

• 1 tablespoon butter or margarine
• 1/2 cup finely chopped red bell pepper
• 1 garlic clove, minced
• 1 1/2 cups chopped fresh wild mushrooms (shiitake, portobello or cremini)
• 1/4 cup chopped fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon dried marjoram leaves
• 1/4 teaspoon dried sage leaves
• 1/8 teaspoon pepper
• 6 (17x12-inch) sheets frozen phyllo (filo) pastry, thawed
• Nonstick cooking spray
• 2 tablespoons shredded fresh Parmesan cheese

Details

Servings 24

Preparation

Step 1

Melt butter in medium skillet over medium heat. Add bell pepper and garlic; cook and stir 1 to 2 minutes or until tender. Add mushrooms; cook 2 to 3 minutes or until tender. Remove from heat. Stir in chives, salt, marjoram, sage and pepper; mix well.

Heat oven to 350°F. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on work area; spray with nonstick cooking spray. Layer with 2 more phyllo sheets, spraying each with cooking spray. With sharp knife, cut through all layers of phyllo sheets to make 12 squares.

Place heaping teaspoon mushroom mixture in center of each square; sprinkle each with cheese. Bring up edges of pastry; twist together with circular motion to seal. Place on ungreased cookie sheets. Repeat with remaining 3 phyllo sheets, mushroom mixture and cheese.

Bake at 350°F. for 18 to 20 minutes or until golden brown. Serve warm.