Wild Mushroom Stuffed Phyllo Bundles

Serve these elegant baked bundles stuffed with herb-flavored wild mushrooms - a distinctive appetizer! MORE+ LESS-

By Pillsbury Kitchens

June 25, 2010

tablespoon butter or margarine

1/2

cup finely chopped red bell pepper

garlic clove, minced

1 1/2

cups chopped fresh wild mushrooms (shiitake, portobello or cremini)

1/4

cup chopped fresh chives

1/4

teaspoon salt

1/4

teaspoon dried marjoram leaves

1/4

teaspoon dried sage leaves

1/8

teaspoon pepper

(17x12-inch) sheets frozen phyllo (filo) pastry, thawed

Nonstick cooking spray

tablespoons shredded fresh Parmesan cheese

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1

Melt butter in medium skillet over medium heat. Add bell pepper and garlic; cook and stir 1 to 2 minutes or until tender. Add mushrooms; cook 2 to 3 minutes or until tender. Remove from heat. Stir in chives, salt, marjoram, sage and pepper; mix well.
2

Heat oven to 350°F. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on work area; spray with nonstick cooking spray. Layer with 2 more phyllo sheets, spraying each with cooking spray. With sharp knife, cut through all layers of phyllo sheets to make 12 squares.
3

Place heaping teaspoon mushroom mixture in center of each square; sprinkle each with cheese. Bring up edges of pastry; twist together with circular motion to seal. Place on ungreased cookie sheets. Repeat with remaining 3 phyllo sheets, mushroom mixture and cheese.
4

Bake at 350°F. for 18 to 20 minutes or until golden brown. Serve warm.