Stuffed Mushroom Phyllo Bites recipe

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Ingredients

30 mini phyllo tart shells
1 (12 ounce) package frozen spinach souffle (such as Stouffer's®)
2 teaspoons unsalted butter
2 ½ cups diced fresh mushrooms
1 clove garlic, minced
4 slices cooked bacon, crumbled
2 tablespoons grated Parmesan cheese, or to taste
1 teaspoon chopped fresh parsley, or to taste

Nutrition Info

100.9 calories
carbohydrate: 7.6 g
cholesterol: 23.2 mg
fat: 5.7 g
fiber: 0.4 g
protein: 4.1 g
saturatedFat: 1.3 g
servingSize: -
sodium: 199.8 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and place phyllo shells on top.

  2. Remove souffle from the box, take off plastic cover, and microwave on High power for 6 minutes. Remove carefully, stir, and set aside.

  3. Place butter in a nonstick skillet over medium-high heat. Saute mushrooms until they darken and begin to shrink, about 4 minutes. Add garlic and continue to stir, about 1 minute. Remove from heat, Add souffle and bacon to mushrooms and garlic and mix until evenly incorporated.

  4. Fill each phyllo shell with souffle mixture, dividing evenly, about 1 rounded teaspoonful each. Sprinkle each filled shell with Parmesan cheese.

  5. Bake in the preheated oven until cheese is melted, about 15 minutes. Serve warm or at room temperature and garnish with fresh parsley.

Recipe Yield

30 bites

Recipe Note

Everything you love about stuffed mushrooms is set neatly into these tidy little mini phyllo shells--spinach, mushrooms, garlic, cheese, bacon--did I say, BACON? Lovely warm or at room temperature, these tasty bites will keep you coming back for more!

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