Chopped Shroom Phyllo Bundles {recipe}

Football season has arrived! Sometimes there’s nothing better than cheering on [insert your team here!] and lounging around on a Sunday afternoon amongst a smörgåsbord of food 🙂  Sometimes I burn out on the usual chips and salsa, wings, and pizza…so last weekend I figured, why not switch it up a bit?  I came across a great recipe for Phyllo Mushroom Bundles some time ago and it was an instant hit amongst a crowd of picky palets.  So I decided whip these up for last weekends (GO PATS!-sorry, I have to!) game.  Although these may not look like the typical football fare, I can assure you that no one will complain after biting into one of these.  The beauty of this dish is that they look great, so they can be served at any function!  Here’s they are, the Chopped Shroom Phyllo Bundles…

PS. If you like working with phyllo, you’ll love m Phyllo Wrapped Asparagas too!

Chopped Shroom Phyllo Bundles {recipe}

Slightly adapted from the Pioneer Woman

INGREDIENTS:

1 package (1 Roll) Phyllo Dough
1/2 stick Unsalted Butter
3 cups Chopped Mushrooms (chopped small)
4 cloves Garlic, Minced
1/3 cup Dry White Wine
 Salt To Taste
1/3 cup Grated Parmesan Cheese

METHOD:

Melt 1/4 stick butter in a bowl. Set aside.

Melt 1/4 stick butter in a skillet over medium heat. Add garlic and mushrooms and sautee for 1-2 minutes.  Pour in wine, stir to coat well, cook on medium heat for five minutes, until all liquid is cooked off. Add salt & pepper to taste.  Turn off heat and set aside.

Roll out phyllo dough. You should have one a large (approx. 10″ x 10″) piece of layered phyllo. Separate the sheets.  Working quickly, place 1 sheet on a flat (dry) surface and brush very lightly with melted butter. Place another sheet on top and brush with butter. Repeat this until you have four to five sheets of phyllo. Do not brush top layer with butter.

Cut the buttered stack of phyllo into four equal squares.  Place a spoonful of mushroom mixture in the middle of each square. Sprinkle grated Parmesan on top of each mushroom.

Arrange each square into a little bundle, pinching the tops of the phyllo dough so that it remains as closed as possible when it bakes. Place bundles on a greased or parchment-lined cookie sheet, pressing very lightly so that they’re flat on the bottom.

Bake at 375 degrees for 15 minutes, or until golden brown.

Once golden brown, pull these babies out of the oven and serve immediately.