Ingredients
1 tablespoon olive oil1 cup chopped fresh mushrooms1 cup chopped baby portobello mushrooms1/4 cup finely chopped red onion2 garlic cloves, minced1/4 teaspoon dried rosemary, crushed1/8 teaspoon pepper4 sheets phyllo dough (14x9-inch size)3 tablespoons butter, melted2 tablespoons crumbled feta cheese
Preparation
Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat.
Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup.
Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm.
