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Las Cosas Kitchen Shoppe Favorite Recipes: Mushroom filled Phyllo Cups
— Santa Fe & Taos

October 12, 2016


These delicious bite-size treats will take your party up a notch!

Mushroom filled Phyllo Cups

  • 5 sheets phyllo dough, thawed if frozen
  • ½ cup melted clarified butter
  • 20 small white mushrooms, cleaned and stemmed
  • Extra Virgin Olive Oil (EVO)
  1. Preheat the oven to 400 degrees F
  2. Place 1 sheet of phyllo on a work surface and brush it with the clarified butter (keep the remaining phyllo covered with a moist towel to prevent it from drying out). Place another sheet of phyllo on top of the first sheet, brush it with clarified butter. Repeat the process with the remaining sheets of phyllo. Do not butter the top sheet.
  3. Once all of the sheets are stacked and buttered, cut out 20 rounds of phyllo with a 2-inch cookie cutter. Place the stacked rounds in a mini muffin pan and bake for 10 minutes or until it is golden brown.
  4. Remove the muffin tin from the oven and let it cool slightly. Carefully unmold the cups out of the mold. Store in an airtight container at room temperature for up to a week.

To make the mushroom filling:
Slice the mushrooms into 1/8 inch thick slices. Heat a Himalayan salt plate to 400 degrees on either a grill or gas stove. Add a small amount of EVO onto the salt plate. The liquid transfers the flavor of the salt plate to whatever you are cooking. Sauté the mushrooms until they are brown and slightly tender, about one minute. Fill the phyllo cups with the mushrooms. Serve warm or at room temperature.

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