Crispy Phyllo Cups with Creamy Mushroom Filling

Ingredients

• 8 sheets phyllo sheets
• 4 tbsp butter, melted
• 12 oz mushrooms, cremini or button
• 2 cloves garlic, minced
• ½ cup heavy cream
• 1 tbsp fresh thyme leaves
• 1 medium shallot, minced
• ½ cup gruyère cheese, grated
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Preheat oven to 375°F. Brush a 12-cup muffin tin lightly with melted butter.

2. 2

   Stack 2 phyllo sheets and cut into 4 squares. Layer one square into each cup, pressing gently, brushing each layer with butter.

3. 3

   Bake phyllo cups 10 minutes until golden and crisp. Remove and set aside.

4. 4

   Slice mushrooms 1/4-inch thick. Heat 2 tbsp butter in a large skillet over medium-high until foaming.

5. 5

   Add mushrooms in a single layer. Sear without stirring 4 minutes until golden, then stir and cook 3 minutes more until tender.

6. 6

   Add shallot and garlic, stir, and cook until fragrant, about 90 seconds.

7. 7

   Pour cream into the skillet. Add thyme and simmer 2 minutes until sauce coats the back of a spoon.

8. 8

   Remove from heat. Stir in gruyère until melted. Season with salt and pepper to taste.

9. 9

   Spoon mushroom filling into each phyllo cup. Serve immediately while cups are still crisp.

Tools you’ll need

• 12-cup muffin tin
• pastry brush
• large skillet
• wooden spoon
• chef's knife
• cutting board

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