mushroom & parmesan pillows

I often long for the leek pies I had in Greece and always thought it was a simple leek mixture rolled up in phyllo sheets – well, apparently it is not and unless it is just me, phyllo doesn’t roll so well.  Sure, I probably could have brushed the whole sheet with butter…hmm, next time? But since I am a Nutritionist and all I didn’t want to drench it in butter. So these were crispy. But full of mushroom goodness. And the filling is the best part anyway, right?

Recipe:

1/2 Tbsp olive oil

1 shallot, minced

4 oz mushrooms, roughly chopped

salt & pepper, sage and thyme

parmesan cheese, grated (about 2 Tbsp worth)

phyllo sheets

1 Tbsp butter, melted

When olive oil is hot, add shallots and mushrooms. Saute until soft. Add seasonings and set aside. Gently tear phyllo sheets in half and add 1/2 Tbsp mushroom mix and pinch of cheese. Roll or fold up and brush with a bit of butter. (Refer to phyllo instructions – it is a little tricky to work with)

Bake at 400 degrees for about 10-12 minutes, until golden brown. Makes about 6-8 pieces.

Comments

  1. says

    I wish I like mushrooms. I mean I do like them in my salads but I don’t like the texture of them when they are cooked.

    However, my sister loves them so I will have to forward her this post.

  2. says

    I wish I like mushrooms. I mean I do like them in my salads but I don’t like the texture of them when they are cooked.

    However, my sister loves them so I will have to forward her this post.

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