Mushroom Triangles

By AnneS

Ingredients

• 1/2 pound mushrooms (white button or mixed such as baby bellas, shitakes), finely chopped
• 2 green onions (including tops), finely chopped
• 2 Tablespoons butter
• 2 Tablespoons vermouth or dry white wine
• 1 (8 oz. pkg.) cream cheese, softened
• 2 Tablespoons Parmesan cheese, grated
• 2 Tablespoons minced fresh dill (or 2 teaspoons dried dill weed)
• Salt and pepper to taste
• 16 sheets filo
• 3/4 cup butter, melted for brushing filo
• Grated Parmesan cheese for topping

Details

Adapted from npr.org

Preparation

Step 1

In a large skillet over medium heat, cook the mushrooms and green onions in 2 tablespoons butter for 3 minutes. Add the vermouth and increase the heat to medium-high. Cook 5-6 minutes, or until the pan juices have evaporated. Cook til really dry. Remove the pan from the heat and let the mixture cool.

In a bowl, beat together the cream cheese, 2 tablespoons Parmesan cheese and dill until smooth. Stir in the mushrooms, salt and pepper. Using a rounded teaspoon of filling for each, fill, fold, and bake the triangles. After buttering the tops of the triangles, sprinkle them with Parmesan cheese.

Yield: 40 triangles.