MUSHROOM BUNDLES

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped fresh mushrooms
• 1 cup chopped baby portobello mushrooms
• 1/4 cup finely chopped red onion
• 2 garlic cloves, minced
• 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon pepper
• 4 sheets phyllo dough (14×9-inch size)
• 3 tablespoons butter, melted
• 2 tablespoons crumbled feta cheese

Instructions:

Preheat oven to 375° F. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat.

Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup.

Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm.

Freeze option: Freeze cooled bundles in freezer containers. To use, reheat bundles on a greased baking sheet in a preheated 375° F oven until crisp and heated through.

“My guests rely on me to come up with yummy starters like these crispy mushroom appetizers made for a New Year’s party. They vanish before your eyes.” —Tina Coopman

Mushroom Bundles Recipe: How to Make It (tasteofhome.com)