Savory Mushroom Phyllo Pastries
Delight your taste buds with these elegant Savory Mushroom Phyllo Pastries, perfect for entertaining or as a sophisticated appetizer for any occasion. Crisp, buttery mini phyllo shells cradle a rich and creamy filling of finely chopped portabella mushrooms, shallots, and fresh herbs, all enhanced by a splash of white wine. These delightful treats are not only quick and easy to prepare thanks to store-bought phyllo cups, but they also bring a touch of gourmet flair to your gatherings. Serve them warm for maximum flavor impact, and watch as your guests rave about their perfect balance of creamy and savory goodness!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Prepared mini phyllo cups
30 count (Store-bought)
Butter
4 tablespoons (Melted)
Shallots
3 (Chopped)
Portabella mushrooms
0.5 lb (Finely chopped)
Dry white wine
2 tablespoons (N/A)
Flour
2 tablespoons (N/A)
Heavy cream
0.5 cup (N/A)
Fresh parsley
2 tablespoons (Chopped)
Dried basil
0.5 teaspoon (N/A)
Lemon juice
0.5 teaspoon (N/A)
Salt
0.5 teaspoon (N/A)
Cayenne pepper
1/8 teaspoon (N/A)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large skillet, melt the butter over medium heat. Once melted, add the chopped shallots and sauté until softened, about 2 minutes.
3
Add the finely chopped mushrooms to the skillet and cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5-7 minutes.
4
Pour in the dry white wine and continue to cook until the wine has reduced and is almost evaporated, stirring occasionally to prevent sticking.
5
Sprinkle the flour evenly over the mushroom mixture, stirring well to combine and cooking for another 2 minutes to eliminate the raw flour taste.
6
Increase the heat to high and gradually stir in the heavy cream. Let the mixture come to a gentle boil while stirring constantly to ensure a smooth and creamy consistency.
7
Once it reaches a boil, remove the skillet from heat. Stir in the chopped parsley, lemon juice, salt, and cayenne pepper. Allow the mixture to cool slightly.
8
Place the prepared phyllo shells on a baking sheet and carefully fill each shell with the mushroom mixture until they are almost full.
9
Bake in the preheated oven for 5-8 minutes, or until the filling is heated through and the phyllo shells are golden and crispy.
10
Serve warm, and enjoy the delicious flavors with your guests!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Mushroom Phyllo Pastries?
They are elegant, bite-sized appetizers featuring a creamy filling of portabella mushrooms and shallots inside crisp mini phyllo shells.
What type of mushrooms does this recipe require?
The recipe specifically calls for 0.5 lb of finely chopped portabella mushrooms.
Do I need to make the phyllo dough from scratch?
No, this recipe uses 30 count of store-bought, prepared mini phyllo cups for convenience.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking the pastries.
How long do these pastries take to bake?
They bake for 5-8 minutes, or until the filling is heated through and the shells are golden and crispy.
Is this recipe suitable for vegetarians?
Yes, these Savory Mushroom Phyllo Pastries are tagged as a vegetarian dish.
What kind of wine should I use for the filling?
The recipe calls for 2 tablespoons of dry white wine to enhance the flavor of the mushrooms.
Can I omit the wine?
Yes, you can omit the wine, though it provides a sophisticated depth of flavor to the mushroom mixture.
How many servings does this recipe make?
The recipe produces 30 individual mini phyllo pastries.
What is the purpose of adding flour to the mushrooms?
Flour is used as a thickening agent for the heavy cream to create a rich, stable filling.
How do I prevent the phyllo cups from getting soggy?
By cooking the mushrooms until most liquid has evaporated and baking them briefly, the shells remain crispy.
Can I substitute the shallots with something else?
If shallots are unavailable, you can use finely chopped yellow onion or the white parts of green onions.
Is the filling spicy?
It has a very subtle kick from 1/8 teaspoon of cayenne pepper, but it is not considered a spicy dish.
What herbs are used in this recipe?
The recipe uses fresh chopped parsley and dried basil for seasoning.
Should the filling be hot when I put it in the shells?
The recipe recommends allowing the mixture to cool slightly before filling the prepared phyllo shells.
How do I know when the mushroom filling is cooked enough?
Cook the mushrooms for 5-7 minutes until they are tender and most of the liquid has evaporated.
Can I use heavy cream substitutes?
Heavy cream provides the signature richness, but you could try half-and-half for a slightly lighter version.
What is the role of lemon juice in this filling?
A half teaspoon of lemon juice is added at the end to brighten the savory flavors of the mushroom mixture.
How should these be served?
They are best served warm immediately after baking for the best texture and flavor impact.
Can I make the filling ahead of time?
Yes, you can prepare the mushroom filling in advance and store it in the fridge, then fill and bake just before serving.
What kind of butter should I use?
The recipe calls for 4 tablespoons of melted butter; unsalted is generally preferred to control the salt level.
Are these suitable for a formal party?
Yes, they are described as elegant and sophisticated, making them perfect for entertaining and formal gatherings.
How do I prepare the portabella mushrooms?
They should be finely chopped so they fit easily into the mini phyllo cups.
What if I can't find portabella mushrooms?
Cremini or baby bella mushrooms are excellent substitutes that offer a similar earthy flavor.
Do I need to grease the baking sheet?
The recipe does not require greasing the baking sheet as the phyllo shells are already buttery.
Can I add cheese to this recipe?
While not in the original recipe, a sprinkle of parmesan or goat cheese would complement the mushrooms well.
How do I reheat leftover pastries?
Reheat them in a 350°F oven for a few minutes to restore the crispiness of the phyllo dough.
Is it okay to use cooking wine instead of dry white wine?
Yes, but be mindful of the salt content in cooking wine, as you may need to reduce the added salt in the recipe.
How long should I sauté the shallots?
Sauté the chopped shallots in melted butter for about 2 minutes until they are softened.
What type of flour is recommended?
All-purpose flour works best for thickening the cream sauce in this appetizer.