Makes 6 servings
|1||cup finely chopped mushrooms|
|1||jar (16 ounces) Alfredo pasta sauce|
|1||cup (4 ounces) shredded Parmesan cheese|
|3||sheets phyllo dough, thawed|
|2||tablespoons melted butter|
- Preheat oven to 350°F. Melt butter in medium saucepan. Add mushrooms; cook and stir 3 minutes or until golden. Remove from heat. Whisk in pasta sauce, eggs and cheese. Set aside.
- Fold each phyllo sheet lengthwise. Cut into 2 (6X8-inch) pieces. Fold each piece in half twice to form a 3X4-inch rectangle. Brush 6-cup muffin pan with melted butter. Fit phyllo rectangles into muffin cups. Let excess phyllo hang out around edges. Fill cups with mushroom filling. Brush edges of phyllo with additional melted butter. Gently fold and crumple phyllo toward the center.
- Bake 35 to 45 minutes or until knife inserted in center of cup comes out clean. Remove from oven; let cool 5 minutes. Arrange on serving plate; serve warm.
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