Recipe - Phyllo Cups

2 Box frozen Phyllo dough
2 pound Unsalted butter; melted
2 pound Button mushrooms; cut or sliced up
thin
3 Cloves garlic; minced
One half pound Cream cheese; room temp
1 pound Goat cheese
3 tablespoon Fresh dill; minced
2 tablespoon Fresh parsley; minced

1. Leave dough out at room temp. while preparing filling.

2. Saute mushrooms and garlic until moisture has evaporated. Let cool
completely.

3. Mix in cheeses, dill, parsley, season to taste with salt & pepper.

4. unroll phyllo and cover with a lightly moist towel. Butter 1 sheet of
phyllo; top with another buttered sheet, then another..A total of three
buttered sheets.

5. Cut the sheets into 24 squares; 6x4 and press each square into a mini
muffin pan.

6. fill each one with 1 tablespoon of the filling and refrigerate for 1/2
hour..

7. Bake at 350* until brown.

Optional garnish: Fresh julienned roma tomato, 1 for each.

NOTES : YIELDS: 75 phyllo cups

Recipe by: S.C.I. Jamie, Az.

Posted to recipeludigest Volume 01 Number 527 by CuisineArt
CuisineArt@aol.com on Jan 14, 1998