Spinach Mushroom Phyllo Cups

Name: Spinach Mushroom Phyllo Cups
Total time: 30 min
Yield: 8
Ingredients: 1 Tbsp olive oil; 1 Tbsp butter or non-dairy spread; 1/3 cup minced shallots; 6 oz crimini or button mushrooms, finely chopped; 1/4 cup dry white wine; 1/4 tsp salt; 1/4 tsp freshly ground pepper; 1 tsp flour; 1/2 cup Silk Unsweetened Cashew or Almond Beverage; 2 cups baby spinach, chopped; Salt and pepper, to taste; 1 package mini phyllo shells (15-count); Grated Parmesan or flaked sea salt, optional

Dairy-free
Vegan

Instructions

Preheat oven to 350°F. Then bake phyllo shells for 10 minutes until crisp and brown.
Heat olive oil and butter over medium heat. Sauté shallots until soft and translucent, about 3 minutes.
Add mushrooms and cook until they release their juices, about 4 minutes. Add wine and cook down until mushroom mixture is almost dry, about 5 minutes.
Sprinkle mushrooms with flour and cook for another minute.
Add Silk and simmer for 3 minutes.
Add chopped spinach and continue to cook until spinach is wilted and bright green, and filling has thickened (1-2 minutes).
Adjust salt and pepper to taste.
Spoon mixture into mini shells, filling to top.
Top with Parmesan, if using.
If using flaked sea salt, wait until fillo cups have baked to sprinkle.

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Spinach Mushroom Phyllo Cups

Ingredients

Instructions

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Spinach Mushroom Phyllo Cups

Ingredients

Instructions

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