Garlicky sautéed mushrooms and tangy goat cheese are nestled in a crunchy phyllo cup in this easy bite-size appetizer that's bursting with flavor and texture!
- 6 oz baby bella mushrooms, sliced (cut larger mushrooms in half before slicing)
- 1 Tbsp butter
- 2 cloves garlic, pressed or minced
- 1/2 tsp salt
- pepper, to taste
- 2 1/2 Tbsp goat cheese (about 2 oz)
- one 1.9 oz package mini phyllo dough shells (15 shells)
- about 1-2 tsp balsamic reduction*
- 1 tsp fresh chives, minced
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Preheat oven to 350°F. Add butter to a medium skillet and heat over medium-high until butter is melted. Add mushrooms, garlic, salt and pepper and sauté until the mushrooms are browned, cooked down and have released their liquid, about 6-7 minutes.
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Spoon 1/2 tsp goat cheese into each phyllo cup and top with a spoonful of sautéed mushrooms. Arrange filled phyllo cups on a baking sheet and bake for 5 minutes.
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Top each cup with a very tiny drizzle of balsamic reduction and a sprinkle of fresh chives. Serve immediately.
*Balsamic reduction has a more concentrated flavor and is thicker & more syrupy than standard balsamic vinegar. You can purchase balsamic reduction ready made at the store, or you can make your own by simmering balsamic vinegar until it's reduced, thick & syrupy.
Check the package instructions on your phyllo shells to see if they recommend baking them before filling them. The ones I use are pre-baked and only needed a couple minutes to crisp up in the oven & heat the filling.
These taste great hot or room temperature.