Shelly's Recipe

CREAMY MUSHROOM PHYLLO TRIANGLES

Category: Hot

3/4 cup dried porcini mushrooms (about 3/4 ounce)
1 lb button mushrooms
1 large onion, cut into 1-inch pieces (about 8 ounces)
2 tbsp olive oil
1 tsp dried oregano
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
6 oz 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 tbsp 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 for 20 minutes or until golden. Serve warm. 48 triangles (serving size: 2 triangles)