Hoisin Mushroom Phyllo Cups
Hoisin Mushroom Phyllo Cups is a dairy free hor d'oeuvre. This recipe serves 30 and costs 65 cents per serving. One serving contains 31 calories, 1g of protein, and 1g of fat. From preparation to the plate, this recipe takes approximately 21 minutes. 447 people have tried and liked this recipe. A mixture of hoisin sauce, fillo shells, ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Cookin Canuck. Overall, this recipe earns a solid spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: Mushroom, Leek and Goat Cheese Mini Quiche in Phyllo Cups, Caprese Phyllo Cups, and Bacon Phyllo Cups.
Servings: 30
Preparation duration: 11 minutes
Cooking duration: 10 minutes
Ingredients:
1½ tsp. honey or agave nectar**
1 tsp. chili garlic sauce
16 oz. crimini mushrooms, diced
2 packages Athens Mini Fillo Shells
¼ cup minced flat-leaf parsley
4 garlic cloves, minced
2 tbsp. minced ginger
4 green onions, thinly sliced, green & white parts separated
½ tsp. ground pepper
3 tbsp. hoisin sauce
3 tbsp. low sodium soy sauce
4 tsp olive oil, divided
8 oz. shiitake mushrooms, diced*
Equipment:
frying pan
whisk
Cooking instruction summary:
Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the white sections of the green onion and ginger. Cook, stirring, for 1 minute.Add the remaining 2 teaspoons olive to the skillet. Add the crimini and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms just start to brown, 7 to 8 minutes.Add the garlic and ground pepper and cook for 30 seconds.While the mushrooms are cooking, whisk together the hoisin sauce, soy sauce, honey and chili garlic sauce.Pour the hoisin mixture into the skillet with the mushrooms and cook for 1 minute.Remove from the heat and stir in the green sections of the green onions and the parsley.Fill each mini fillo shell with 1 tablespoon of the mushroom mixture. Serve.
Step by step:
1. Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat.
2. Add the white sections of the green onion and ginger. Cook, stirring, for 1 minute.
3. Add the remaining 2 teaspoons olive to the skillet.
4. Add the crimini and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms just start to brown, 7 to 8 minutes.
5. Add the garlic and ground pepper and cook for 30 seconds.While the mushrooms are cooking, whisk together the hoisin sauce, soy sauce, honey and chili garlic sauce.
6. Pour the hoisin mixture into the skillet with the mushrooms and cook for 1 minute.
7. Remove from the heat and stir in the green sections of the green onions and the parsley.Fill each mini fillo shell with 1 tablespoon of the mushroom mixture.
8. Serve.
Nutrition Information:
covered percent of daily need
