MY CREAMY MUSHROOM CUPS
I had some left over mushrooms and dicided to try a new recipe with frozen phyllo shells I had in the freezer. I love using my different wines when making some of my recipes. We get so many new wines during the Holiday Season from friends and family that I really enjoy testing some of them out in my recipes. These were a great snack while watching the games last week end. My sweetie wants me to make them again soon.Sorry the picture came out a little blurred.
Provided by Norma DeRemer @PApride
Categories Other Snacks
Number Of Ingredients 8
Steps:
- Place your phyllo shells on a cookie sheet and warm in oven at 350 until tips are golden brown. Watch not to burn. Remove from oven and set aside to cool.
- Melt butter in large nonstick skillet over medium heat.
- Add mushrooms and salt and cook three minutes or until tender, stirring frequently.
- Add garlic and cook and stir 15 seconds more until well blended.
- Add sherry; stir to blend
- Stir in cream and cook and stir two minutes or until mixture thickens.
- Remove from stove and divide mushroom mixture evenly between phyllo shels.
- Sprikle with parsley and serve immediately.
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