INGREDIENTS
- 2 tbsp olive oil, divided
- 1 shallot, finely chopped (2 tbsp)
- 1 package (4 oz) fresh wild mushroom medley, finely chopped
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 tsp chopped fresh rosemary
- 2 tbsp dry sherry
- 1/4 cup ricotta cheese
- 1/4 cup crumbled chèvre (goat) cheese (1 oz)
- 1 package (1.9 oz) frozen mini fillo shells (15 shells)
- 1/3 cup shredded Parmesan cheese
DIRECTIONS
- 1.Heat oven to 350 degrees.
- 2.In a 10-inch nonstick skillet, heat 1 tbsp of the oil over medium heat. Cook shallot in oil 2 minutes, stirring occasionally, until almost tender. Add remaining 1 tbsp oil, the mushrooms, salt and pepper. Cook 6 minutes, stirring occasionally, until mushrooms are golden. Stir in rosemary and sherry; cook 1 minute longer. Remove from heat.
- 3.In medium bowl, mix ricotta cheese and goat cheese with spoon until smooth. Stir in mushroom mixture. Fill each fillo shell with 1 tbsp mixture. Place on ungreased cookie sheet. Top each with 1 tsp Parmesan cheese.
- 4.Bake 14 to 16 minutes or until golden. Serve warm.