Sautéed mixed mushrooms become delectable appetizers when you combine them with garlic, feta, and horseradish sauce, then use the filling in flaky mini phyllo shells.
Recipe information
Yield
Serves 5; 3 mini shells per serving
Ingredients
Preparation
Step 1
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the mushrooms, garlic, and brandy, stirring to combine. Cook for 5 to 6 minutes, or until the mushrooms are soft, stirring frequently. Increase the heat to high and cook for 1 to 2 minutes, or until the liquid has evaporated, stirring frequently.
Step 2
Stir in the parsley and pepper. Remove from the heat.
Step 3
Just before serving, spoon 1/4 teaspoon feta into each phyllo shell. Top each with 1 heaping teaspoon mushroom mixture, then with 1/8 teaspoon horseradish sauce. Serve immediately.
Cook’s Tip on Horseradish Sauce
Step 4
Horseradish sauce, usually found in the condiment section of supermarkets, tastes much milder and has less heat than bottled horseradish. The sauce is similar to mayonnaise with a slight kick of horseradish but contains less fat and fewer calories.
Nutrition Information
Step 5
(Per serving)
Step 6
Calories: 98
Step 7
Total fat: 4.5g
Step 8
Saturated: 0.0g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 1.0g
Step 11
Monounsaturated: 1.5g
Step 12
Cholesterol: 2mg
Step 13
Sodium: 82mg
Step 14
Carbohydrates: 8g
Step 15
Fiber: 1g
Step 16
Sugars: 1g
Step 17
Protein: 2g
Step 18
Calcium: 18mg
Step 19
Potassium: 157mg
Dietary Exchanges
Step 20
1/2 starch
Step 21
1 fat
