Mushroom Pastry Cups
INGREDIENTS
  • Cooking Time: 12 - 20
  • 1 (2.1-ounce) package frozen mini filo dough shells
  • 3 ounces fresh shiitake mushrooms, finely chopped
  • 2 tablespoons hoisin sauce
  • 2 ounces Monterey Jack Cheese, cut into 15 (1/2-inch) cubes
  • 1 1/2 ounces (1/3 cup) Monterey Jack Cheese, shredded
DIRECTIONS
  1. Heat oven to 350°F.
  2. Place shells onto ungreased baking sheet.
  3. Combine mushrooms and hoisin sauce in small bowl.
  4. Place 1 cube cheese in each shell.
  5. Spoon mushroom mixture evenly into shells; sprinkle with shredded cheese.
  6. Bake for 5 to 8 minutes or until heated through. Remove immediately. Serve warm.
  7. To make ahead, prepare as directed except do not bake.
  8. Layer between sheets of waxed paper in a resealable plastic freezer container; freeze.
  9. At serving time, heat oven to 350°F.
  10. Place desired number of pastry cups onto ungreased baking sheet.
  11. Bake for 12 to 20 minutes or until filling is hot.
  12. Serve warm.