1 pound brown mushrooms, finely diced with stems minced
2 teaspoons kosher salt
1 teaspoon black pepper
2 (8 ounce) cream cheese packets, room temperature
60 mini phyllo cup shells (4 small boxes)
Hot sauce, for garnish
2 tablespoons chives finely sliced, for garnish
01Heat olive oil in a pan. Add onions and sauté until translucent.
02Add tomatoes, garlic, mushrooms, salt, and pepper, and cook uncovered on medium heat for 5 minutes or until the mushrooms have cooked down. Add cream cheese and mix well until it’s fully incorporated.
03Preheat oven to 350 degrees. Line the phyllo cups on a baking sheet.
04Put about 1 tablespoon of mushroom mixture in each phyllo cup. Bake for 6 to 8 minutes or until the shells are golden brown.
05Top with a dash of hot sauce. Optionally garnish with chives and serve!