Horsy Mushroom Caps :
2.1 oz. pkg. Mini phyllo dough shells, frozen
3 oz. Mushrooms, freshly chopped
3 Tbsp. Robert Rothschild Farm Roasted Garlic Oil
1 Tbsp. Butter
1/4 cup Parsley, freshly chopped
3 Tbsp. Robert Rothschild Farm Onion Blossom Horseradish Dip
Dash Salt and pepper
Heat oven to 350 degrees F. Place shells onto an ungreased cookie sheet. Heat Roasted Garlic Oil and butter over medium/high heat. Sauté mushrooms approximately 4 minutes until softened and browning. Turn off heat and add parsley enough to blend thoroughly with mushrooms. Add mixture to room temperature bowl and add 3 tablespoons of Onion Blossom Horseradish Dip. Blend gently with fork. Add a dash of salt and pepper. Spoon mixture evenly into phyllo dough shells. Bake for 5 to 8 minutes or until heated through. Remove immediately. Serve warm. Makes 15 appetizers.
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