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Ingredients
- 2 box frzn Phyllo dough
- 2 lb Unsalted butter, melted
- 2 lb Button mushrooms, sliced thin
- 3 x Cloves garlic, chopped
- 1/2 lb Cream cheese, room temp
- 1 lb Goat cheese
- 3 Tbsp. Fresh dill, chopped
- 2 Tbsp. Fresh parsley, chopped
Directions
- 1. Leave dough out at room temp. while preparing filling.
- 2. Saute/fry mushrooms and garlic till moisture has evaporated. Let cold completely.
- 3. Fold in cheeses, dill, parsley, season to taste with salt & pepper.
- 4. unroll phyllo and cover with a lightly moist towel. Butter 1 sheet of phyllo; top with another buttered sheet, then another..A total of three buttered sheets.
- 5. Cut the sheets into 24 squares; 6x4 and press each square into a mini muffin pan.
- 6. fill each one with 1 Tbsp. of the filling and chill for 1/2 hour..
- 7. Bake at 350* till brown.
- Optional garnish: Fresh julienned roma tomato, 1 for each.
- NOTES : YIELDS: 75 phyllo c.
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