Excellent party finger food ideas -
phyllo cups with wild mushrooms
prepare quick easy party appetizers for a crowd!
These wild mushroom treats are fun party finger food ideas you can use for your next gathering!
When I first tasted these mini-treats with cremini and shiitake mushrooms, I absolutely wanted to learn more about working with phyllo dough (as I had unsuccessfully tried to do so before). This time I made sure I did proper research in handling phyllo pastry…
The great thing about making easy finger foods from phyllo is that they are light and very reliable, as well as healthy and delicious. Although this recipe calls for mushrooms, phyllo pastries can be filled with anything making them great party finger food ideas.
Phyllo recipes are also one of the simplest and easy low carb appetizer recipes. I feel that a recipe that calls for pastry of any kind can be substituted with phyllo pastry (some people would disagree but it is just my opinion)…
Because I am not yet an expert, I like to buy the phyllo dough. However, I have seen phyllo dough recipes which I might try someday… yes, that is SOMEDAY!
So enjoy this party finger food idea next time you are entertaining a crowd...
Phyllo dough recipes:
How to work with phyllo dough
Phyllo needs to be covered at all times or else it dries up immediately. Make sure you have a slightly dampened towel to cover the unused portion while you're working with them. Wrap up any leftovers for future use...
It's fragile, so it's important to have patience and to separate the sheets slowly to avoid tearing them.
Frozen phyllo dough must be thawed at least 24 hours before you start the recipe. It is best to remove the dough, still in its package, from the freezer and place directly in the refrigerator for 24 hours.
Do NOT open the box because the sheets will not thaw properly and DO NOT thaw at room temperature because the sheets will stick together. If thawed too quickly or if the sheets are cold when you unfold them, they will crack.
INGREDIENTS
5 sheets phyllo dough
¼ cup unsalted butter, melted
¼ cup extra-virgin olive oil
1 clove garlic, minced
¼ pound cremini mushrooms
¼ pound shiitake mushrooms
2 tablespoons parsley salt and pepper
¼ cup freshly grated Pecorina Romano
Ingredients
To make the filling:
1. In a saute pan, heat the olive oil. Add the garlic and cook for 2 – 3 minutes.
2. Add the mushrooms and parsley and cook over medium-high heat for 5-6 minutes. Season with salt and pepper, and allow it to cool. Pour in the grated cheese and mix gently.
To make the phyllo cups:
1. Preheat the oven to 400 F. Butter a mini-muffin pan and set aside.
2. Stack the five sheets of phyllo dough, cut them into five rows, then five columns for a total of 25 squares (this step will depend on the size of your mold).
3. Lightly butter 5 squares. Keep the remaining dough covered with a dry towel or cloth. Stack the five layers, and gently fit into the muffin mold. Do the same for the rest of remaining squares until molds are full.
4. Bake for 2-3 minutes, or until lightly golden. Set aside to cool.
With a small spoon, fill the phyllo cups with the mushroom mixture and serve.
Serves 12
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