Mini Mushroom and Gorgonzola Bites

Happy almost Thanksgiving! This is the start of my yearly round-up of vegetarian Thanksgiving recipes. Everything pairs well together, can be served alone, or with other foods for a great holiday meal. These mini mushroom and gorgonzola bites were easy to make and could be prepped in advance. One of the first things I did for this meal was prepare the mushroom filling and then set it aside until I was ready to finish the dish. If you want to do that then hold off on adding the cheese until you're ready to add the filling to the phyllo cups. I also ended up with leftover filling (probably about half). It might be worth it to buy a second package of phyllo cups or have a plan for the leftovers (I might make pizza or use the rest in breakfast tacos). 

Recipe from Cookin Canuck

-1 teaspoon olive oil
-4 ounces crimini mushrooms, stems removed, diced
-4 ounces shiitake mushrooms, stems removed, diced
-2 garlic cloves, minced
-3/4 ounces crumbled Gorgonzola cheese
-1/4 teaspoon ground pepper
-1/8 teaspoon salt
-1 tablespoon minced flat-leaf parsley
-12 mini phyllo cups

Preheat the oven to 350 degrees F. Add the olive oil to a large skillet and heat over medium heat. Add the garlic and mushrooms, stir occasionally, and cook for about 5 minutes or until the mushrooms have reduced. 

Remove from the heat and stir in the gorgonzola cheese, season with salt, pepper, and parsley. 

Spoon the mushroom and cheese mixture into the phyllo cups and bake for 5-7 minutes or until the cheese has melted and the cups are crispy. 


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