Wild Mushroom Bundles

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon butter
• 1/2 cup finely chopped red pepper
• 1 clove garlic, minced
• 1 1/2 cups chopped fresh mushrooms (shiitake, portobello or cremini)
• 1/4 cup chopped fresh chives
• 2 tablespoons shredded fresh parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried sage
• 1/8 teaspoon pepper
• 6 sheets frozen phyllo dough, thawed (17x12 inch)
• nonstick cooking spray
• fresh chives (to garnish)

Recipe

• 1 melt butter in a medium skillet over medium heat.
• 2 add bell pepper and garlic; cook and stir 1-2 minutes or until tender.
• 3 add mushrooms and cook 2-3 minutes or until tender.
• 4 remove from heat.
• 5 stir in chives, cheese, salt and spices.
• 6 mix well.
• 7 heat oven to 350f.
• 8 unroll phyllo sheets and cover with plastic wrap or a towel.
• 9 place one sheet on work surface; spray with nonstick cooking spray.
• 10 layer two more sheets, spaying each with nonstick spray.
• 11 using a sharp knife, cut through all sheets making 12 squares.
• 12 place about 1 heaping teaspoon of the mushroom mixture in the center of each square.
• 13 bring up the edges of the pastry; twist together in a circular motion to seal.
• 14 place on ungreased cookie sheet.
• 15 repeat with remaining three phyllo sheets and mushroom mixture.
• 16 bake for 18-20 minutes or until golden brown.
• 17 tie a chive stem around each bundle before serving.