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Photo by: Sasha Gitin
Preheat oven to 350 degrees. Reduce balsamic vinegar on low heat by half. Cool. In separate large skillet, saute garlic, shallot and mushrooms for 8 minutes. Cool. Mix in mozzarella, Parmesan, thyme, parsley, nutmeg and honey. Spread phyllo dough cups out on a baking sheet. Spoon mushroom mixture into cups. Bake until golden brown. Top with goat cheese and balsamic reduction.
Pairing: Viognier, France
Nutrients per serving (% daily value)
Nutritional information is based on 30 servings.
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