Ingredients

• 12  mushrooms (about 1 1/2 inches in diameter)
• 8  sheets frozen phyllo dough (9x14 inches), thawed
• 1/4  cup butter, melted
• 1/2  of a 5.2-ounce package semisoft cheese with garlic and herb (about 1/3 cup)
• 1/4  cup chopped walnuts, toasted

Directions

1. Preheat oven to 400 degrees F. Remove stems from mushrooms; discard or set aside for another use. Cook mushroom caps in a small amount of boiling water in a covered saucepan for 6 to 8 minutes or until soft. Drain and invert caps on paper towels.

2. Unfold phyllo dough; keep covered with plastic wrap, removing sheets as you need them. Brush one phyllo sheet with melted butter. Top with a second sheet; brush with melted butter. Layer with two more phyllo sheets and melted butter. Using a sharp knife, cut phyllo stack in half lengthwise; cut each half crosswise into three squares, making six squares. Repeat with remaining phyllo and butter to make 12 squares total.

3. Place a mushroom, stem side up, on each phyllo square; top each mushroom with about 1 teaspoon cheese and about 1 teaspoon walnuts. Bring corners of phyllo together on top of mushrooms and filling and pinch to seal. Place bundles on an ungreased baking sheet. Brush with remaining melted butter. Bake for 10 to 12 minutes or until pastry is golden. Serve warm. Makes 12 bundles.

Make-Ahead Directions: Place unbaked phyllo bundles in a single layer in an airtight container. Cover and freeze up to 1 month. Bake as directed (do not thaw before baking).