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Spicy Mushroom Torte




Source of Recipe


Marla


List of Ingredients




Spicy Mushroom Torte


10 Phyllo Pastry Sheets
Olive Oil Cooking Spray
8 pints Mushrooms, chopped
1/4 cup shallot, minced
1/2 Tablespoon garlic, minced
1 cup Fat-Free Cream Cheese
2 Tablespoons fresh basil, chopped
1 tablespoon Pepper Blend
salt, to taste
I package melba toast, rye



Recipe




Defrost phyllo dough. Chop mushrooms in a food processor. In a large sauté pan, sauté mushrooms, shallots, and garlic. Cook till all the juices have cooked, released, and evaporated. (This is called a duxelle.) Allow to cook completely. Combine with the cream cheese, salt basil, and pepper blend. In a spring form pan, lay a phyllo sheet down. Lightly spray with olive oil. Repeat for 5 layers. Spoon the mushroom mixture inside. "Fluff" the phyllo around the sides of the pan and decorate with any other sheets. Bake for 15 minutes at 400 degrees. Serve with toast.

Serves 20

Per serving: 59.3 Calories; 0.8g Fat (12.3% calories from fat)
3.9g Protein; 9.1g Carbohydrate; 2mg Cholesterol;
123mg Sodium