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Cheese-and-Walnut-Stuffed Mushrooms In Phyllo

Rated :  Not yet rated
Prep: 30 min.
Bake: 11 min.
 
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Cheese-and-Walnut-Stuffed Mushrooms In Phyllo

Ingredients

  • 12  mushrooms (1-1/2-inch diameter)
  • 4  sheets frozen phyllo dough (18x14 inches), thawed
  • 1/3  cup butter (no substitutes), melted
  • 1/2  of a 5.2-ounce package semisoft cheese with garlic and herb (about 1/3 cup)
  • 1/4  cup chopped toasted walnuts

Directions

1. Remove stems from mushrooms and 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 softened. Drain and invert caps on paper towels.

2. Brush one phyllo sheet with melted butter. Top with second sheet; brush with melted butter. Layer with remaining phyllo and melted butter. Cut phyllo stack lengthwise into thirds; cut each third crosswise into four squares, making 12 squares total.

3. Place a mushroom on each phyllo square; top each mushroom with about 1 teaspoon of the cheese and about 1 teaspoon of the walnuts. Bring corners of phyllo together on top of mushrooms and pinch to seal. Place on an ungreased baking sheet. Brush with remaining melted butter. Bake in a 400 degree F oven for 11 to 13 minutes or until pastry is golden. Serve warm. Makes 12.

Nutrition Facts

  • Calories 110,
  • Total Fat (g) 10,
  • Saturated Fat (g) 5,
  • Cholesterol (mg) 20,
  • Sodium (mg) 86,
  • Carbohydrate (g) 4,
  • Fiber (g) 0,
  • Protein (g) 2,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 1,
  • Iron (DV%) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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