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“This recipe takes advantage of the convenient mini phyllo shells. It's a great make-ahead dish since they can be made a day ahead and put into the oven just before guests arrive.”
READY IN:
30mins
SERVES:
15
YIELD:
15 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a small bowl of a food processor, process the shallots and garlic until chopped.
  3. Transfer the mixture to a bowl.
  4. Add the mushrooms to the small bowl of the processor and process until chopped.
  5. In a heated saute pan, add the olive oil and the shallot-garlic mixture and saute for 1 minute.
  6. Add the chopped mushrooms and continue to saute for 3-5 minutes.
  7. Add the chicken stock and simmer until the liquid evaporates.
  8. Season to taste with salt and pepper and stir in the basil.
  9. Place 1 rounded teaspoon of filling into each phyllo shell.
  10. Top with about 1/2 t of goat cheese, or to taste.
  11. Bake in the oven for 5 minutes.
  12. Serve warm.

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