MUSHROOM & RICOTTA PHYLLO CUPS

Mushroom & Ricotta Phyllo Cups image

Provided by flower7

Time 25m

Yield 15 mini shells

Number Of Ingredients 8

0.5 (15 ounce) container ricotta cheese
1 medium portobello mushroom
1 tablespoon fresh parsley, chopped
1/4 teaspoon salt
1/2 teaspoon italian seasoning
fresh ground pepper, to taste
1 (2 ounce) package miniature phyllo cups
1 1/2-2 ounces gouda cheese, shredded

Steps:

Preheat oven to 350°F.
Clean mushroom (remove stem and gills) and chop in roughly 1/8 inch pieces (does not need to be exact).
Combine ricotta, chopped mushroom, parsley, salt, Italian seasoning and pepper.
Fill mini shells with filling (they will be very full). Top each one with a little Gouda.
Cover a baking sheet with foil and spray with cooking spray. Place filled shells on baking sheet and bake for 10-15 minutes or until cheese is melted and filling is hot.
Let cool for 5 minutes before digging in!

Nutrition Facts : Calories 46.9, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.8, Sodium 92, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 2.7