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Photo by: Sasha Gitin
INGREDIENTS
- 1 c balsamic vinegar
- 4 garlic cloves, chopped
- ¼ c shallot, chopped
- 1 lb wild mushrooms, chopped
- 2 T olive oil
- 8 oz mozzarella, shredded
- ¼ c Parmesan cheese, grated
- 1 T thyme, chopped
- 1 T parsley, chopped
- ½ t nutmeg
- 2 T honey
- 30 phyllo dough cups
- 4 oz goat cheese
Directions
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.
Notes
Pairing: Viognier, France
© 2009 Chad Carns
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
Nutritional information is based on 30 servings.
75kcal (4%)
97mg (4%)
6g
1g
4g (6%)
0g
2g (9%)
2g
0g
8mg (3%)
3g
3g
7mg
105mg
28mcg RAE (1%)
1mg (1%)
60mg (6%)
1mg (5%)
FROM THE KITCHEN OF...
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