Hoisin Mushroom Phyllo Cups Recipe

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These Hoisin Mushroom Phyllo Cups will disappear from the appetizer table in minutes! So much flavor packed into one little bite.

These hoisin mushroom phyllo cups should be made ASAP. There’s a good chance that the mushroom mixture will make it to your mouth before it can be scooped into the phyllo cups (it’s that good).

But if you have enough willpower to resist the siren call of hoisin glazed mushrooms, then you will be rewarded with an appetizer that will make you the belle of the ball – or at least the hit of the cocktail party. If mushrooms aren't your thing, try my Brie and cranberry or hummus, roasted pepper & feta versions.

Whether you’re hosting a holiday party or bringing a snack to share on game day, phyllo cup recipes always come in handy. They’re so easy to make and incredibly versatile.

What you need for these Hoisin Mushroom Phyllo Cups:

See recipe card below for full ingredients list & recipe directions.

These are the main ingredients of this recipe (affiliate links may be included):

Mushrooms: The recipe calls for a combination of crimini (baby bella) and shiitake mushrooms. The shiitake mushroom add really nice depth of flavor and can be found in many grocery stores. If you don’t have access to them, use crimini mushrooms exclusively or add in some diced portobello mushrooms.
Phyllo shells: Phyllo shells can be found in the freezer section of many grocery stores. I use the ones made by Athens Foods. They are made from layers of phyllo dough that have been formed into small cups.
Hoisin sauce: Hoisin sauce has a salty and slightly sweet flavor. It’s sold in bottles and can be found in the international aisle of most grocery stores. If following a gluten free diet, look for gluten free hoisin sauce online.
Aromatics: Garlic, fresh ginger and green onions can all be found in the produce section of any grocery store.
Soy sauce: For a gluten free version, try tamari sauce.
Agave nectar: Use agave nectar for a smidgen of sweetness. Honey can be used instead. However, if you’re following a vegan diet, opt for agave nectar as honey is not considered to be vegan.
Chili garlic sauce: I use chili garlic sauce in my stir fry sauce and peanut sauce. It can be found in the international aisle of most grocery stores.
Parsley: Mince some flat-leaf parsley.

💙What’s to love about phyllo cup recipes:

▪️Last-minute: Keep a few packages of phyllo cups stashed in your freezer for last-minute appetizers and desserts. By the time the filling is ready, the phyllo tart shells should be defrosted.

▪️Bite-sized: Mini phyllo cups are the ultimate bite-sized finger foods and are ideal for holiday parties and game day get-togethers. But I warn you – you won’t be able to stop at just one. It’s a good thing there are only about 65 calories for 2 filled bites.

▪️Just so tasty: The sky’s the limit on the fillings and I promise that this hoisin mushroom combination does not disappoint. Savory with a little bit of sweetness. So good!

▪️Quick & easy: Most of the prep time is for dicing the mushrooms. The total time from start to finish is about 30 minutes. And I promise that none of it is difficult!

Diced mushrooms in a large nonstick skillet.

How to make these phyllo cup appetizers:

Start by cooking the ginger and white sections of the green onion in a little olive oil.

Add a little more olive oil and add the diced mushrooms. Cook them, stirring occasionally, until the mushrooms just start to brown. That should take 7 or 8 minutes. Stir in the garlic.

Cooked diced mushrooms with hoisin sauce and green onions in a large skillet.

While the mushrooms are cooking, whisk together the sauce ingredients – soy sauce, hoisin sauce, agave nectar and chili garlic sauce.

Pour the sauce into the mushrooms and cook for another minute. Stir in the rest of the green onions and the parsley.

If you prefer the fillo shells to be warm, bake them in the oven (before filling) for a few minutes. Scoop about 1 tablespoon of the filling into each of the fillo shells. Done!

🍽Other phyllo shells recipes:

▪️Appetizers: Stuff the shells with Brie and cranberry, hummus and roasted pepper, spinach artichoke dip or even egg salad. Or this hoisin mushroom version, of course!

▪️Desserts: Try my lemon meringue pie version, or spoon in some chocolate mousse with a dollop of whipped cream or crockpot applesauce with cinnamon whipped cream.

Cooked hoisin mushroom mixture stuffed into phyllo shells.

Frequently Asked Questions:

Can phyllo cups be made ahead of time?

Yes! At the least the filling can. Cook the filling, let it cool, then refrigerate in an airtight container. Reheat it in a microwave or in a skillet set over medium heat.

The phyllo cups don’t need to be taken out of the freezer until about 30 minutes before filling. Fill the cups right before serving.

How long does the filling keep in the fridge?

After cooking the filling, let it cool, transfer to an airtight container and store in the refrigerator for up to 3 days.

Printable Recipe

Hoisin mushroom mixture in mini phyllo cups on a blue flowered plate.

Hoisin Mushroom Phyllo Shells Recipe

These Hoisin Mushroom Phyllo Cups will disappear from the appetizer table in minutes! So much flavor packed into one little bite.

4.75 from 20 votes

Print Pin Rate

Course: Appetizers, Appetizers For Entertaining

Cuisine: Asian

Keyword: Healthy Hors D'Oeuvres

Prep Time: 11

Cook Time: 10

Total Time: 21

Servings: Phyllo Cups

Calories: 64.6kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

4 teaspoons olive oil divided
4 green onions thinly sliced, green & white parts separated
2 tablespoons minced ginger
16 ounces crimini mushrooms diced
8 ounces shiitake mushrooms diced*
4 garlic cloves minced
½ teaspoon ground pepper
3 tablespoons hoisin sauce
3 tablespoons low sodium soy sauce
1 ½ teaspoons agave nectar or honey (not vegan)
1 teaspoon chili garlic sauce
¼ cup minced flat-leaf parsley
2 packages mini phyllo shells (such as the ones made by Athens Foods)

Instructions

Heat 2 teaspoons olive oil in a large nonstick skillet set over medium-high heat. Add the white sections of the green onion and ginger. Cook, stirring, for 1 minute.
Add the remaining 2 teaspoons olive to the skillet. Add the crimini and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms just start to brown, 7 to 8 minutes.
Add the garlic and ground pepper and cook for 30 seconds.
While the mushrooms are cooking, whisk together the hoisin sauce, soy sauce, agave nectar and chili garlic sauce.
Pour the hoisin mixture into the skillet with the mushrooms and cook for 1 minute.
Remove from the heat and stir in the green sections of the green onions and the parsley.
Fill each mini fillo shell with 1 tablespoon of the mushroom mixture. Serve.

Notes

* If you can't find shiitake mushrooms, substitute an additional 8 ounces of crimini mushrooms.
** For a vegan version, use agave nectar (not honey).

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was first published on November 14, 2016 and updated on December 14, 2021.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.