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Everything you love about stuffed mushrooms is set neatly into these tidy little mini phyllo shells--spinach, mushrooms, garlic, cheese, bacon--did I say, BACON? Lovely warm or at room temperature, these tasty bites will keep you coming back for more!

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
15
Yield:
30 bites
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and place phyllo shells on top.

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  • Remove souffle from the box, take off plastic cover, and microwave on High power for 6 minutes. Remove carefully, stir, and set aside.

  • Place butter in a nonstick skillet over medium-high heat. Saute mushrooms until they darken and begin to shrink, about 4 minutes. Add garlic and continue to stir, about 1 minute. Remove from heat; Add souffle and bacon to mushrooms and garlic and mix until evenly incorporated.

  • Fill each phyllo shell with souffle mixture, dividing evenly, about 1 rounded teaspoonful each. Sprinkle each filled shell with Parmesan cheese.

  • Bake in the preheated oven until cheese is melted, about 15 minutes. Serve warm or at room temperature and garnish with fresh parsley.

Nutrition Facts

101 calories; protein 4.1g; carbohydrates 7.6g; fat 5.7g; cholesterol 23.2mg; sodium 199.8mg. Full Nutrition
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