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Wild Mushroom-Stuffed Phyllo Bundles




Source of Recipe


Pillsbury Holiday Appetizers






List of Ingredients



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






Instructions



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, Parmesan cheese, salt, marjoram, sage and pepper; mix well.
   
2. Heat oven to 350 F. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on work surface; 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.
   
3. Place about 1 heaping teaspoon mushroom mixture in center of each square. Bring up edges of pastry; twist together wtih circular motion to seal. Place on ungreased cookie sheets. Repeat with remaining 3 phyllo sheets and mushroom-cheese mixture.
   
4. Bake at 350 F. for 18 to 20 minutes or until golden brown. Serve warm.
   






Final Comments


24 appetizers