Categorized | Beyond Baking, Savory

Mushroom-Phyllo Canape

Posted on 10 August 2009 by Mădălina

These little canapes are perfect for entertaining guests, and it takes almost no effort to make a few dozen.

It is hard to believe that cottage season is coming to an end, but with the end of summer, my favorite season follows. I have a few new exciting cupcakes which I can’t wait to post– some to say au revoir to the summer, and some to greet the fall; be sure to check back in a few days!

- 250 g white mushrooms – thoroughly washed; finely diced
- 1 medium onion – finely diced
- 1 medium red pepper – finely diced
1 tsp olive oil
- t tsp salt and pepper
- 1 tsp olive oil
- t tsp salt and pepper
- cheese, and parsley garnish
(phyllo base)
- 1/2 cup butter – melted
- 1 pkg frozen phyllo sheets – thawed (I use President’s Choice; my favorite)
1. Sautée onions, red pepper, and mushroom in a pan with olive oil on medium-high heat.

2. Cook; stirring often, until all ingredients are cooked– about 8-10 minutes. Drain excess oil or juices, and set aside to cool. The filling can be made 24 hours in advanced, and stored in a fridge– bring to room temperature before serving.

3. On a clean working surface, layer 4 sheets; spreading the melted butter in between. Cut into 2″ squares using a pizza cutter, or a sharp knife.

4. Press phyllo squares into the cups of a mini-muffin baking pan (preferably non-stick; or gently greased). Bake for 12 minutes in a 325′ oven or until golden brown.

5. Remove from oven, and allow to cool. Once cool, scoop mushroom filling into the cups, and garnish.
Recipe makes 48.

I had some left over phyllo, so using the butter-brushing method made triangles.  I sprinkled sugar and baked until golden brown. Once cooled, I peeled the triangle sheets from one another. I piped whip cream and garnished with fruit.

I think these little dessert triangles would taste great if brushed with cinnamon when layering sheets. Yum

5 Comments For This Post

  1. sarah Says:

    what kind of cheese did you use? :)

  2. mădălina Says:

    I just used regular mozzarella brick cheese; cut into thin slices. I used a small round cookie cutter for the shape:)

  3. betty Says:

    Awesome website!!! Love the photos and great information-thanks,Betty

  4. Bromography Says:

    Great photos! You have totally inspired me to have a dinner party just to serve those canapes!

  5. Michele Says:

    I love those canapes! Great job!

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