Ingredients
1 C chopped wild mushroom stems (or mushrooms)
1 T minced scallion
1 clove garlic, chopped
1 T cream sherry
1/8 t. dried thyme
1 t. chopped fresh parsley
2 T shredded Asiago (or Parmesan)
olive oil cooking spray
24 prepared filo cups
salt and pepper to taste
Preparation
Coat large skillet with olive oil spray and heat over high heat. Add garlic, scallions, thyme and mushroom stems. Sauté until onions are tender. Deglaze pan with sherry.Salt and pepper to taste. Add to Asiago in another bowl and mix well. Fill filo cups with mixture. Serve warm or at room temperature.
