Cheese And Sausage-Stuffed Mushrooms Wrapped In Phyllo - Dacor Wall Manual

Cheese and Sausage-Stuffed Mushrooms Wrapped in Phyllo

12 button mushrooms, cleaned
4 sheets phyllo dough, thawed
1
⁄ cup unsalted butter
3
1
⁄ cup semisoft cheese with garlic and herb
2
1
⁄ cup toasted walnuts, chopped and toasted
2
1 ⁄ cup cooked Sweet Italian sausage, crumbled
2
Preheat oven to 375˚F on Pure Convection™.
Remove mushroom stems and set aside. Cook mushroom caps in a small amount of boiling water for 8 minutes, or until soft.
Drain on paper towels.
In a small bowl, mix together cheese, walnuts, and sweet Italian sausage. Set aside.
Brush one phyllo sheet with melted butter. Top with a second sheet of phyllo and brush with melted butter. Layer with remaining
2 sheets of phyllo and brush with butter. Cut each phyllo stack lengthwise into thirds, then cut each strip into 4 squares, making 12
squares total.
Place a mushroom cap in the center of each phyllo square and top each mushroom with about 1 tsp. of cheese, walnut and
sausage mixture. Bring corners of phyllo together on top of the mushroom and pinch to seal. Place on an ungreased baking sheet
lined with parchment paper and brush with remaining melted butter. Bake until phyllo turns golden in color, about 13-15 minutes.
Serve warm.
Serves 4 appetizer-sized portions.
RECIPES
24
C