Mushroom-Stuffed Phyllo Cups
Golden, flaky phyllo cups filled with a creamy mushroom and Gruyère mixture, seasoned with thyme and garlic. Perfect as a quick appetizer, snack, or party bite, these cups are easy to assemble, rich in plant-based protein and fiber, and topped with fresh chives for a touch of color and flavor.
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.
