Mushroom Phyllo Rolls

By The Canadian Living Test Kitchen

346 people added this to their Recipe Box

This recipe makes 30 servings

Nutritional Info
Per piece: about	-
cal	5353 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	4 g4g carb
fibre	1 g1g fibre
chol	10 mg10mg chol
sodium	77 mg77mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	44 vit A
vit C	33 vit C
folate	44 folate

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These crisp little rolls are great to have on hand for impromptu get-togethers.

Ingredients

6 sheets phyllo pastry 6 6sheets phyllo pastry
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
Filling:
1 tbsp butter 1 1tbsp tbspbutter
1 onion , finely chopped1 1oniononions, finely chopped
6 6cups cupsfinely chopped mushroommushrooms, (1-1/4 lb/625 g)
6 cloves garlic , minced6 6cloves garlic, minced
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
2 tbsp brandy , optional2 2tbsp tbspbrandy, optional
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1/2 cup cream cheese , softened1/2 1/2cup cupcream cheese, softened
1/3 cup fresh bread crumbs 1/3 1/3cup cupfresh bread crumbs
1/4 cup minced fresh parsley 1/4 1/4cup cupminced fresh parsley
1/2 tsp crumbled dried sage 1/2 1/2tsp tspcrumbled dried sage
4 small whole mushrooms 4 4small whole mushroommushrooms

Preparation

Filling: In large skillet, melt butter over medium-high heat; fry onion, chopped mushrooms, garlic, salt and pepper, stirring occasionally, until dry, 15 minutes. Add brandy (if using) and lemon juice; cook, stirring, until no liquid remains, 3 minutes. Remove from heat.

Mix in cream cheese until combined, scraping up brown bits from bottom of pan. Scrape into bowl; mix in bread crumbs, parsley and sage. Let cool.

Using mandoline or sharp knife, slice whole mushrooms into pliable paper-thin slices; set aside.

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Cut crosswise into five 3-inch (8 cm) wide strips. Brush with some of the butter.

Spoon rounded tablespoonful (15 mL) filling about 1 inch (2.5 cm) from 1 end of each strip; shape filling into 2-inch (5 cm) long log parallel to end. Fold short end over filling and roll up about one-quarter of the way. Fold long edges of phyllo over; roll to within 2 inches (5 cm) of end.

Place 1 mushroom slice 1 inch (2.5 cm) from end. Roll up to leave mushroom slice facing upward. Brush lightly with butter. (Make-ahead: Freeze on baking sheet; store layered between waxed paper in airtight container for up to 3 weeks. Bake frozen, adding 2 to 5 minutes to baking time.)

Arrange on parchment paper-lined rimmed baking sheets. Bake, 1 sheet at a time, in centre of 400°F (200°C) oven until golden and filling is hot, 12 to 15 minutes.

Source : Canadian Living Magazine: December 2004