These crisp little rolls are great to have on hand for impromptu get-togethers.
- Portion size 30 servings
- Credits : Canadian Living Magazine: December 2004
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.
Nutritional facts <b>Per piece:</b> about
- Sodium 77 mg
- Protein 1 g
- Calories 53.0
- Total fat 4 g
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 3.0