Categories: Appitizers / snacks

Ingredients

• 1 Tbsp. olive oil
• 1 cup chopped fresh mushrooms
• 1 cup chopped baby Portobello mushrooms
• 1/4 cup finely chopped red onion
• 2 garlic cloves, minced
• 1/4 tsp. dried rosemary, crushed
• 1/8 tsp. pepper
• 4 sheets phyllo dough (12 x 9 inch size)
• 3 Tbsp. butter, melted
• 2 Tbsp. crumbed feta cheese

Directions

1. Preheat oven to 375 degrees/ In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat.

2. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out). layer with three additional phyllo sheets into twelve 3 inch squares. Carefully press each stack into an ungreased mini-muffin cup.

3. Stir feta into mushroom mixture; spoon 1 Tbsp. into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12 -15 minutes or util golden brown. Serve warm.

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