Mushroom Phyllo Rolls
These crisp little rolls are great to have on hand for impromptu get-togethers.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 53 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 10 mg |
| sodium | 77 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 4% |
| vit C | 3% |
| folate | 4% |
-
6 sheets phyllo pastry
1/4 cup (50 mL) butter, melted
Filling:
1 tbsp (15 mL) butter
1 onion, finely chopped
6 cups finely chopped mushrooms (1-1/4 lb/625 g)
6 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) brandy (optional)
1 tbsp (15 mL) lemon juice
1/2 cup (125 mL) cream cheese, softened
1/3 cup (75 mL) fresh bread crumbs
1/4 cup (50 mL) minced fresh parsley
1/2 tsp (2 mL) crumbled dried sage
4 small whole mushrooms
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.
Additional Information
Source
Canadian Living Magazine: December 2004
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