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Category: Hot
Prep Time: Cook Time: Total Time:
2 tsp olive oil
1/2 of a 10-oz bag of fresh, rinsed spinach
3/4 teas kosher salt
1/2 tsp freshly ground black pepper
2 cups sliced mushrooms
Several packages of preformed phyllo dough cups.
1/2 cup shredded cheddar cheese
1/2 cup Swiss/Gruyere cheeses
Preheat oven to 375. Coat baking sheets with nonstick vegetable spray.
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add spinach and 1/8 tsp of salt and 1/8 tsp pepper, mixed together. Saute 2 minutes or until spinach wilts. Drain, squeeze dry and chop finely. Heat remaining 1 tsp oil in pan. Add mushrooms and another 1/8 tsp each of salt and pepper. Saute until mushrooms are tender. Remove from pan.
Place phyllo cups on baking sheet, add mushrooms, spinach and blended cheese to each cup. Bake 20 minutess per batch. Serves: 12 (several cups per person)
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PHYLLO CUPS FILLED WITH CHEESE, SPINACH & MUSHROOMS
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Category: Hot
Prep Time: Cook Time: Total Time:
2 tsp olive oil
1/2 of a 10-oz bag of fresh, rinsed spinach
3/4 teas kosher salt
1/2 tsp freshly ground black pepper
2 cups sliced mushrooms
Several packages of preformed phyllo dough cups.
1/2 cup shredded cheddar cheese
1/2 cup Swiss/Gruyere cheeses
Preheat oven to 375. Coat baking sheets with nonstick vegetable spray.
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add spinach and 1/8 tsp of salt and 1/8 tsp pepper, mixed together. Saute 2 minutes or until spinach wilts. Drain, squeeze dry and chop finely. Heat remaining 1 tsp oil in pan. Add mushrooms and another 1/8 tsp each of salt and pepper. Saute until mushrooms are tender. Remove from pan.
Place phyllo cups on baking sheet, add mushrooms, spinach and blended cheese to each cup. Bake 20 minutess per batch. Serves: 12 (several cups per person)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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