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    Home » Appetizers

    Hoisin Mushroom Phyllo Cups Recipe

    Published: Dec 14, 2021 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 26 Comments

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

    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.

    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.
    4.67 from 6 votes
    Print Pin Rate
    Course: Appetizers, Appetizers For Entertaining
    Cuisine: Asian
    Keyword: Healthy Hors D'Oeuvres
    Prep Time: 11 minutes
    Cook Time: 10 minutes
    Total Time: 21 minutes
    Servings: 30 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)
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    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

    Serving: 2Phyllo Shells | Calories: 64.6kcal | Carbohydrates: 9.9g | Protein: 2.6g | Fat: 2.5g | Saturated Fat: 0.2g | Sodium: 192.5mg | Fiber: 0.9g | Sugar: 2.8g
    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.

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      Reader Interactions

      Comments

      1. Pam

        March 13, 2022 at 2:13 pm

        I made a small test batch; 8 oz today & its delicious. I'm tripling the recipe for a party next week. Can i make the filling 2 or 3 days ahead? THen just heat, add the scallions and parsley & fill the cups before serving? thnxx

        Reply
        • Dara

          March 15, 2022 at 12:54 pm

          Hi Pam, that should work! I've pre-made the filling multiple times and always had good luck with doing that. I hope it's a hit at the party!

          Reply
      2. Randi

        January 16, 2021 at 7:37 am

        Do you cook the phylo shells before filling them? Help. I need this for my dinner party tonight. Thank you

        Reply
        • Dara

          January 17, 2021 at 12:14 pm

          Hi Randi, the phyllo shells are already cooked. However, you could heat them in the oven for a few minutes if you'd like, but it's not essential.

          Reply
      3. Marianne Huston

        October 26, 2017 at 6:45 pm

        5 stars
        Tested these out today because I wanted to make them for a cocktail party this weekend. I'm also embarrassed to admit it, but I ate half of them myself in one sitting. So good!

        Reply
      4. Remy Bernard

        January 01, 2017 at 5:55 pm

        4 stars
        Oh my god this looks incredible! Would it be ok to use any mushroom that you have access to? Thanks!

        Reply
        • Dara

          January 02, 2017 at 9:57 am

          Absolute, Remy! This recipe is very versatile. Choose what works for you!

          Reply
      5. Michelle @ Taste As You Go

        December 12, 2016 at 1:41 pm

        Forget appetizers... I would eat these for dinner! These look so, so good!

        Reply
      6. Rebekah

        December 03, 2016 at 2:40 pm

        I am going to make this for a small party that I am having this weekend. I can't wait to try them. Do you think the mixture can be made in advance and then reheated? Thank you so much and Meryy Christmas!!

        Reply
        • Dara

          December 03, 2016 at 3:05 pm

          Hi Rebekah, I definitely think that you could reheat the filling right before serving. Have fun at your party!

          Reply
          • Rebekah

            December 11, 2016 at 3:25 pm

            These were a hit! Everyone loved them. Making the mushroom mixture ahead worked out great. I even had leftover and put it on a piece of chicken the next day and it was delicious. Thanks for sharing

            Reply
            • Dara

              December 11, 2016 at 9:22 pm

              Ooo, I love the idea of using it for topping chicken. My leftovers didn't make it that far - I ate it straight with a spoon. 🙂

              Reply
      7. Sabrina | The Tomato Tart

        November 20, 2016 at 4:42 am

        This looks incredibly great recipe . Sounds delicious and great appetizer.

        Reply
      8. Rachel @ Rachel Cooks

        November 16, 2016 at 5:43 am

        I adore hoisin! These are definitely happening this year!

        Reply
      9. Sabrina

        November 16, 2016 at 12:12 am

        What a great use of mushrooms! I need to try this!

        Reply
      10. Maryanne | the little epicurean

        November 15, 2016 at 10:24 pm

        These are perfect for the holidays! I need to try those phyllo cups. What a time saver!

        Reply
      11. Angie | Big Bear's Wife

        November 15, 2016 at 2:43 pm

        These are going to be a hit on the Thanksgiving table next week!

        Reply
      12. shelly (cookies and cups)

        November 15, 2016 at 9:55 am

        I could eat that filling with a spoon! But the crunch of the phyllo cups added to that is perfect!

        Reply
      13. Joanie @ ZagLeft

        November 15, 2016 at 8:08 am

        What a great holiday appetizer idea, they look absolutely delicious!

        Reply
      14. Brianne @ Cupcakes & Kale Chips

        November 15, 2016 at 7:46 am

        Phyllo cups are the best for mini appetizers, and I'm a sucker for anything with mushrooms!

        Reply
      15. Kimberly @ The Daring Gourmet

        November 14, 2016 at 6:23 pm

        Whoa, those look absolutely scrumptious!

        Reply
      16. Stephanie

        November 14, 2016 at 1:40 pm

        These look incredibly tasty! Great appetizer idea!

        Reply
        • Dara

          November 14, 2016 at 3:11 pm

          Thanks, Stephanie! I'll be making them over and over again over the holiday season.

          Reply
      17. margaret

        November 14, 2016 at 12:15 pm

        What does the asteriks mean at the end of shiatake mushrooms and honey means?

        Reply
        • Dara

          November 14, 2016 at 3:10 pm

          Sorry about that omission, Margaret! I added information in the notes section at the bottom of the recipe.

          Reply
      18. Michelle Goth

        November 14, 2016 at 11:03 am

        This is such an elegant looking appetizer! You're right, I'm afraid the cups would end up empty, haha!

        Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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