Crispy Phyllo Cups with Creamy Mushroom Filling
Golden, shattered phyllo cups filled with sautéed mushrooms, garlic, and thyme in a silky cream sauce. Elegant enough for guests, simple enough for a weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 312
- Protein
- 8g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 375°F. Brush a 12-cup muffin tin lightly with melted butter.
Step 2
Stack 2 phyllo sheets and cut into 4 squares. Layer one square into each cup, pressing gently, brushing each layer with butter.
Step 3
Bake phyllo cups 10 minutes until golden and crisp. Remove and set aside.
Step 4
Slice mushrooms 1/4-inch thick. Heat 2 tbsp butter in a large skillet over medium-high until foaming.
Step 5
Add mushrooms in a single layer. Sear without stirring 4 minutes until golden, then stir and cook 3 minutes more until tender.
Step 6
Add shallot and garlic, stir, and cook until fragrant, about 90 seconds.
Step 7
Pour cream into the skillet. Add thyme and simmer 2 minutes until sauce coats the back of a spoon.
Step 8
Remove from heat. Stir in gruyère until melted. Season with salt and pepper to taste.
Step 9
Spoon mushroom filling into each phyllo cup. Serve immediately while cups are still crisp.
Tools you’ll need
- 12-cup muffin tin
- pastry brush
- large skillet
- wooden spoon
- chef's knife
- cutting board
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