Spinach Mushroom Phyllo Cups

Spinach Mushroom Phyllo Cups

From the Silk test kitchen

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Servings
8
Total Time
30 min

Silk Spinach Mushroom Filo Cups

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp butter or non-dairy spread
  • 1/3 cup minced shallots
  • 6 oz crimini or button mushrooms, finely chopped
  • 1/4 cup dry white wine
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tsp flour
  • 1/2 cup Silk Unsweetened Cashew or Almond Beverage
  • 2 cups baby spinach, chopped
  • Salt and pepper, to taste
  • 1 package mini phyllo shells (15-count)
  • Grated Parmesan or flaked sea salt, optional

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Preparation

  • Preheat oven to 350°F. Then bake phyllo shells for 10 minutes until crisp and brown.
  • Heat olive oil and butter over medium heat. Sauté shallots until soft and translucent, about 3 minutes.
  • Add mushrooms and cook until they release their juices, about 4 minutes. Add wine and cook down until mushroom mixture is almost dry, about 5 minutes.
  • Sprinkle mushrooms with flour and cook for another minute.
  • Add Silk and simmer for 3 minutes.  
  • Add chopped spinach and continue to cook until spinach is wilted and bright green, and filling has thickened (1-2 minutes). 
  • Adjust salt and pepper to taste.
  • Spoon mixture into mini shells, filling to top.
  • Top with Parmesan, if using.
  • If using flaked sea salt, wait until fillo cups have baked to sprinkle.