Monday, October 8, 2012

Spinach Mushroom and Cheese Cups

Spinach Mushroom & Cheese Cups

Phyllo dough, cut into squares
3 tablespoons extra virgin olive oil
3 cups mushrooms, rinsed, trimmed and thinly sliced
1/2 onion, finely chopped
1 garlic clove, minced
1 tsp thyme
1/2 tsp oregano
9 ounce package frozen spinach, thawed
3.5 ounces goat cheese, crumbled
2 cups mozzarella cheese, shredded

Preheat oven to 350°F.
Heat the oil in a large skillet, add mushrooms, onion, garlic, thyme and oregano.  Cook, stirring, over medium-high heat for about 10 minutes.  Reduce heat to medium and stir in the spinach. Cook, stirring, about 3 minutes.  Add the goat cheese and 1 cup mozzeralla, stirring until melted.
Place phyllo dough in muffin tins and fill with spinach mixture.  Sprinkle mozarrella over the top.  Bake until golden brown, around 15 minutes.  Serve warm.

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