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Add a photoServings: 8
Ingredients
- 1 lb small mushroom
- 2 Tbsp. red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 x 340 ml roasted sweet red pepper
- 1 c. fresh breadcrumbs
- 1 Tbsp. liquid honey
- 1/2 tsp crushed dry mint
- 10 ounce Oka cheese or possibly 10 ounce Port du Salut cheese
- 3 Tbsp. sweet mustard
- 12 sht phyllo pastry
- 2 Tbsp. butter, melted
- 1 x egg, white, beaten
Directions
- Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet.
- Sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms proportionately.
- Bake in 400 F (200 C) oven, stirring occasionally, for 35 to 40 min or possibly till tender and liquid has evaporated. Let cold slightly.
- Drain red peppers; pat dry with paper towels.
- Chop and place in large bowl.
- Add in half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine.
- Cut rind from cheese; shred and add in to bowl along with mushrooms.
- Toss again; set aside. (Filling can be covered and refrigerated for up to 1 day; stir before using.)
- Blend mustard with 1 Tbsp. (15 mL) water; set aside.
- Layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or possibly plastic wrap, then damp towel, to prevent drying out.
- Using sharp knife and 8-inch (20 cm) round cake pan or possibly cardboard template as guide, cut out 2 circles from each sheet, discarding trimmings.
- Place 2 circles side by side on work surface. Brush each lightly with mustard mix.
- Top each with second circle, brush lightly with butter. Top each with remaining circles; brush again with mustard.
- Sprinkle 1 Tbsp. (15 mL) of the breadcrumbs in centre of each. Top crumbs with heaping 1/2 c. (125 mL) of the filling.
- Fold 1 edge of phyllo to centre over filling.
- Grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat.
- Continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent in centre; press to seal.
- Place on parchment paper lined or possibly greased baking sheet.
- Brush all over with egg white.
- Repeat to make 8 puffs. (Puffs can be refrigerated for up to 12 hrs. Or possibly freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking by 5 min).
- Bake in 400 F (200 C) oven for 20 min or possibly till golden and crispy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 8 servings | |
| Calories 108 | |
| Calories from Fat 35 | 32% |
| Total Fat 4.05g | 5% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 260mg | 11% |
| Potassium 252mg | 7% |
| Total Carbs 15.06g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.48g | 3% |
| Protein 3.98g | 6% |
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