Creamy Mushroom Phyllo Triangles
From Cooking Light magazine
3/4 cup dried porcini mushrooms (about 3/4 ounce)
1 pound button mushrooms
1 large onion, cut into 1-inch pieces (about 8 ounces)
2 tablespoons olive oil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
6 ounces 1/3-less-fat cream cheese
1/2 cup finely chopped flat-leaf parsley
24 (18 x 14-inch) sheets frozen phyllo dough, thawed
Olive oil-flavored cooking spray
- Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
- Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor.
- Repeat procedure with remaining button mushrooms.
- Add onion to processor; pulse 8 times or until finely chopped.
- Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes.
- Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes).
- Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes.
- Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
- Preheat oven to 375°.
- Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip.
- Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip.
- Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture.
- Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
- Bake at 375° for 20 minutes or until golden. Serve warm.
Makes 48 triangles.
Make ahead: Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.
NUTRITION PER SERVING CALORIES 49(37% from fat); FAT 2g (sat 0.8g,mono 1g,poly 0.2g); PROTEIN 1.5g; CHOLESTEROL 3mg; CALCIUM 7mg; SODIUM 97mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 6.2g
Guacamole
Modified from Avocado Central
4 Hass Avocados, peeled and pitted
2 lemons, juiced
2 cloves garlic, peeled and minced
¼ Cup cilantro, chopped
¼ Cup green onion, diced
¼ tsp ground cumin
1-2 Jalapeño, seeded and all of them minced
Salt and chile powder to taste
- Place avocados in a large bowl and mash them.
- Add lemon juice and mix well.
- Add remaining ingredients and mix well.
- Refrigerate for 30 minutes and serve with tortilla chips.
Serves 12.
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