Creamy Mushroom Phyllo Triangles

By angielaine

Assemble and freeze up to 2 weeks before serving. Bake unthawed – just add seven minutes to the baking time.

Ingredients

• 3/4 cup dried porcini mushrooms (about 3/4 ounce)
• 1 lb button mushrooms
• 1 large onion, cut into 1-inch pieces
• 2 Tbsp olive oil
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 6 ounces 1/3-less fat cream cheese
• 1/2 cup finely chopped flat-leaf parsley
• 24 sheets frozen phyllo dough, thawed
• 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 a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 time or until finely chopped. Heat oil in a large nonstick skillet over medium heat. Add onion to pan; sauté 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°F. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Lightly coat each sheet with cooking spray and fold in half lengthwise. Spoon mushroom mixture onto short end of each strip and begin folding in triangles till mixture is completely covered by phyllo and forms a triangle. Place seam side down on baking sheets coated with cooking spray. Lightly coat tops with cooking spray; sprinkle with coarse salt. Bake at 375°F for 20 minutes or until golden. Serve warm.