DiyCuisinee: MUSHROOM-FILLED MINI PHYLLO SHELLS

MUSHROOM-FILLED MINI PHYLLO SHELLS

Sautéed mixed mushrooms become delectable appetizers when you combine them with garlic, feta, and horseradish sauce, then use the filling in flaky mini phyllo shells.

SERVES 5 | 3 mini shells per serving

1 teaspoon olive oil

4 ounces sliced button mushrooms

4 ounces sliced shiitake or brown (cremini) mushrooms, or a combination

3 medium garlic cloves, minced

3 tablespoons brandy or dry sherry (optional)

1 tablespoon minced fresh parsley

⅛ teaspoon pepper

1 tablespoon plus ¾ teaspoon crumbled fat-free feta cheese

15 frozen mini phyllo shells (1.90-ounce box), thawed

2 teaspoons (scant) bottled horseradish sauce (not bottled horseradish)

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the mushrooms, garlic, and brandy, stirring to combine. Cook for 5 to 6 minutes, or until the mushrooms are soft, stirring frequently. Increase the heat to high and cook for 1 to 2 minutes, or until the liquid has evaporated, stirring frequently.

Stir in the parsley and pepper. Remove from the heat.

Just before serving, spoon ¼ teaspoon feta into each phyllo shell. Top each with 1 heaping teaspoon mushroom mixture, then with ⅛ teaspoon horseradish sauce. Serve immediately.

COOK’S TIP ON HORSERADISH SAUCE Horseradish sauce, usually found in the condiment section of supermarkets, tastes much milder and has less heat than bottled horseradish. The sauce is similar to mayonnaise with a slight kick of horse-radish but contains less fat and fewer calories.

PER SERVING

calories 98

total fat 4.5 g

saturated 0.0 g

trans 0.0 g

polyunsaturated 1.0 g

monounsaturated 1.5 g

cholesterol 2 mg

sodium 82 mg

carbohydrates 8 g

fiber 1 g

sugars 1 g