Phyllo Canapes

ingredients:

(filling)

- 250 g white mushrooms – thoroughly washed; finely diced

- 1 medium onion – finely diced

- 1 medium red pepper – finely diced

1 tsp olive oil

- t tsp salt and pepper

- 1 tsp olive oil

- t tsp salt and pepper

- cheese, and parsley garnish

(phyllo base)

- 1/2 cup butter – melted

- 1 pkg frozen phyllo sheets – thawed

Directions:

1. Sautée onions, red pepper, and mushroom in a pan with olive oil on medium-high heat.

2. Cook; stirring often, until all ingredients are cooked– about 8-10 minutes. Drain excess oil or juices, and set aside to cool. The filling can be made 24 hours in advanced, and stored in a fridge– bring to room temperature before serving.

3. On a clean working surface, layer 4 sheets; spreading the melted butter in between. Cut into 2″ squares using a pizza cutter, or a sharp knife.

4. Press phyllo squares into the cups of a mini-muffin baking pan (preferably non-stick; or gently greased). Bake for 12 minutes in a 325′ oven or until golden brown.

5. Remove from oven, and allow to cool. Once cool, scoop mushroom filling into the cups, and garnish.

Recipe makes 48.