MUSHROOM BUNDLES RECIPE

INGREDIENTS

• 1 tablespoon olive oil
• 1 cup chopped fresh mushrooms
• 1 cup chopped baby portobello mushrooms
• 1/4 cup finely chopped red onion
• 2 garlic cloves, minced
• 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon pepper
• 4 sheets phyllo dough (14x9-inch size)
• 3 tablespoons butter, melted
• 2 tablespoons crumbled feta cheese
• DIRECTIONS

  Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat.

  Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with three additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup.

  Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm.
  Freeze option: Freeze cooled bundles in resealable plastic freezer bags. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through. Yield: 1 dozen.