These Mushroom-Stuffed Phyllo Cups are a flavorful, bite-sized appetizer that combines earthy mushrooms, creamy Gruyère, and delicate phyllo shells.
Packed with plant-based protein, fiber, and healthy fats from olive oil, they’re a light yet satisfying snack.
Quick to prepare and perfect for everyday cooking, these elegant cups make meal prep or entertaining effortless without sacrificing taste.
Mushroom-Stuffed Phyllo Cups
Equipment
- 1 Food processor
- 1 Large skillet
- 1 – Rimmed Baking Sheet
- Measuring cups and spoons
- Spatula
Ingredients
- 8 oz gourmet fresh mushroom blend
- ½ cup shallot chopped (about 1 shallot)
- 2 tsp garlic minced (about 2 medium cloves)
- 3 tbsp olive oil
- 1 tsp kosher salt
- ¾ tsp black pepper
- 2 tbsp sherry
- 2 tsp fresh thyme chopped, plus extra for garnish
- ½ cup heavy cream
- 3 oz Gruyère cheese shredded (¾ cup), divided
- 2 1.9-oz packages frozen mini phyllo pastry shells
- 2 tbsp fresh chives minced
Instructions
- Prep the Oven and Baking Sheet: Begin by preheating your oven to 350°F (175°C). This ensures that your phyllo cups will bake evenly and achieve a golden, crisp texture. While the oven warms, line a rimmed baking sheet with parchment paper or lightly grease it. This will prevent the delicate phyllo shells from sticking and make cleanup effortless.
- Chop the Mushrooms, Shallot, and Garlic: Place your fresh gourmet mushroom blend into a food processor. Add the chopped shallot, which provides a subtle sweetness, and the minced garlic, which gives depth of flavor. Pulse the mixture about 15 times, just until the mushrooms are coarsely chopped. Be careful not to over-process; you want small, even pieces that will cook evenly but still retain texture.
- Sauté the Mushroom Mixture: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering but not smoking, add the mushroom, shallot, and garlic mixture.Sprinkle in 1 teaspoon of kosher salt and ¾ teaspoon of black pepper. Stir frequently, allowing the mushrooms to release their natural juices. Cook for about 5 minutes, or until the mixture turns golden brown and develops a fragrant, savory aroma.
- Deglaze and Infuse with Sherry and Thyme: Reduce the heat slightly, then pour in 2 tablespoons of sherry to deglaze the pan. Use a spatula to scrape up any flavorful browned bits from the bottom of the skillet. Add 2 teaspoons of freshly chopped thyme, stirring constantly. Cook for about 30 seconds until most of the sherry has evaporated and the mixture smells rich and herbal. This step intensifies the flavor and creates a fragrant base for your filling.
- Add the Cream and Melted Cheese: Pour in ½ cup of heavy cream and increase the heat to bring the mixture to a gentle boil. Stir continuously for approximately 2 minutes until the cream thickens slightly and coats the mushrooms. Remove the skillet from heat, then stir in ½ cup of shredded Gruyère cheese until it melts completely, creating a rich, creamy filling.Taste and adjust seasoning if needed, adding more salt or pepper to enhance the flavor.
- Prepare the Phyllo Shells: Arrange the frozen mini phyllo pastry shells on your prepared baking sheet, spacing them evenly. There’s no need to thaw them; they will crisp beautifully in the oven. Ensure each shell sits upright and stable, ready to be filled with the mushroom mixture.
- Fill the Phyllo Cups: Using a teaspoon, scoop a heaping amount of the warm mushroom and cheese mixture into each phyllo shell. Be generous but careful not to overfill, so the cups maintain their shape during baking. After filling, sprinkle the remaining ¼ cup of Gruyère cheese over the top of the cups, dividing it evenly (approximately ½ teaspoon per shell). This creates a golden, melty cheese topping.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for about 5 minutes, or until the phyllo edges turn a light golden brown and the cheese on top is fully melted. Keep a close eye on them, as phyllo bakes quickly and can burn if left too long.
- Garnish and Serve: Once baked, remove the phyllo cups from the oven and allow them to cool for a minute. Sprinkle with minced fresh chives and additional thyme for a burst of color and fresh herbal flavor. Serve warm for a comforting bite, or let them cool to room temperature for easy entertaining. These elegant mushroom-stuffed phyllo cups can also be made ahead and gently reheated before serving.
Notes
- Use a mix of mushrooms such as cremini, shiitake, and oyster for a richer flavor profile.
- Pulse mushrooms in the food processor coarsely; too fine a texture will make the filling mushy.
- Frozen mini phyllo shells do not require thawing; bake them straight from the freezer.
- Gruyère cheese can be substituted with fontina or Swiss cheese if needed.
- Adjust seasoning after adding cream and cheese, as these ingredients mellow the flavors.
- Garnish with fresh chives and thyme for both color and a subtle herbal note.
- These cups can be served warm or at room temperature for parties and gatherings.
Chef’s Secrets for Perfect Cups
The key to perfect mushroom-stuffed phyllo cups lies in balancing flavors and textures.
Always sauté the mushrooms until golden brown to concentrate their earthy taste and avoid watery filling.
Deglazing with sherry adds a subtle sweetness and depth that complements the creaminess of Gruyère cheese.
Using high-quality olive oil enhances richness while keeping the dish light.
For extra crispness, avoid overfilling the phyllo shells and bake them just until the edges turn golden.
Finally, fresh herbs sprinkled on top elevate both aroma and presentation, giving your appetizer a professional finish.
Serving Suggestions for Every Occasion
These mushroom phyllo cups shine as appetizers at dinner parties, holiday gatherings, or casual snacks at home.
Pair them with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the creamy filling.
For a complete appetizer platter, serve alongside roasted vegetable skewers, mixed olives, or a fresh green salad.
They also work beautifully as finger foods for brunch or cocktail parties.
If serving at room temperature, arrange them on a decorative platter and garnish with extra herbs for an inviting, elegant display.
Storage Tips for Freshness
To store leftover phyllo cups, allow them to cool completely, then place them in an airtight container.
They can be refrigerated for up to 2–3 days. Reheat in a preheated oven at 325°F (165°C) for 5–7 minutes to restore crispness, avoiding microwaves, which can make phyllo soggy.
For longer storage, the mushroom filling can be made ahead of time and stored separately in the refrigerator for up to 3 days.
Assemble the phyllo cups just before serving to maintain their delicate texture and crunch.
Frequently Asked Questions
1. Can I make these phyllo cups ahead?
Yes! The mushroom filling can be prepared a day in advance and stored in the fridge. Keep the phyllo shells frozen until you’re ready to assemble and bake. Assemble just before baking to ensure the shells remain crisp.
2. Can I use a different type of cheese?
Absolutely. Gruyère provides a nutty, creamy flavor, but Swiss, fontina, or even sharp cheddar can be used as alternatives. Choose a cheese that melts well and complements the mushrooms.
3. Are these cups vegetarian?
Yes, this recipe is completely vegetarian. You can make it vegan by substituting heavy cream with coconut cream or cashew cream and using a plant-based cheese.
4. Can I freeze the assembled cups?
It’s better to freeze the filling separately rather than the assembled cups. Freezing phyllo shells can make them soggy. When ready to serve, thaw the filling and fill freshly baked or pre-baked phyllo shells.
5. How can I make the mushrooms less watery?
To prevent watery filling, sauté the mushrooms on medium-high heat without covering, allowing the liquid to evaporate. Avoid over-processing in the food processor, and drain any excess liquid before combining with cream and cheese.
