Mushroom-Stuffed Phyllo Cups

Ingredients

• 1 (8-oz.) pkg. gourmet fresh mushroom blend 
• 1 shallot, chopped (about ½ cup)
• 2 medium garlic cloves (2 tsp.)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt 
• ¾ teaspoon black pepper
• 2 tablespoons sherry
• 2 teaspoons chopped fresh thyme, plus more for garnish
• ½ cup heavy whipping cream
• 3 ounces Gruyère cheese, shredded (about ¾ cup), divided
• 2 (1.9-oz.) pkg. frozen mini phyllo pastry shells
• 2 tablespoons minced fresh chives 

Description

1. Preheat oven to 350°F. Combine mushrooms, shallot, and garlic in a food processor; pulse until coarsely chopped, about 15 times.

2. Heat oil in a large skillet over medium-high. Add mushroom mixture, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden and fragrant, about 5 minutes. Add sherry and chopped thyme. Cook, stirring constantly, until most sherry evaporates, about 30 seconds. Add cream; bring to a boil. Boil, stirring constantly, until thickened slightly, about 2 minutes. Remove from heat, and add ½ cup of the cheese, stirring until melted.

3. Place phyllo shells on a rimmed baking sheet. Spoon 1 heaping teaspoon of mushroom mixture into each cup, and sprinkle remaining ¼ cup of cheese over shells (about ½ teaspoon per shell). Bake in preheated oven until tops are golden and cheese is melted, about 5 minutes. Sprinkle with chives and additional thyme. Serve warm or at room temperature.