These Hoisin Mushroom Phyllo Cups will disappear from the appetizer table in minutes! So much flavor packed into one little bite. Thank you to Athens Foods for helping me share this recipe with you.
For all that is pure and true, make these hoisin mushroom phyllo cups 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.
With the holidays just mere weeks away, having an arsenal of easy appetizer recipes is key to entertaining with ease. When you’re roasting turkey, mashing potatoes, simmering cranberries and rolling out pumpkin pie dough, the last thing you want to deal with is fancy shmancy hors d’oeuvres to tide the troops over to the big meal.
So, what exactly makes these hoisin mushroom phyllo cups “easy”?
Let’s start with the Mini Fillo Shells. If you haven’t discovered these time-saving little shells yet, you’re in for a life-changing surprise. Well, at least life-changing in the “guests are arriving in half an hour and I have no idea what the heck I’m going to serve them for an appetizer or dessert” kind of way. Walk to your freezer, pull out a package of Mini Fillo Shells and stuff them with anything from smoked salmon to hummus and roasted peppers or lemon curd and meringue.
Next is the make-ahead section. All of the vegetables and savories (ginger, green onions and garlic) can be chopped ahead of time. And the sauce? Whisk together the four ingredients in 30 seconds or less, cover and store in the refrigerator until you’re ready to get cooking.
And last but not least, saute, add the sauce, then put your kids or significant other to work filling the phyllo cups while you work on other things. That’s right, my friends – delegation is a key component to easy appetizers.
With the appetizers made, you can enjoy your family and friends. Sounds like the perfect holiday to me!
Hoisin Mushroom Phyllo Cups Recipe
- 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
- 1/2 teaspoon ground pepper
- 3 tablespoons hoisin sauce
- 3 tablespoons low sodium soy sauce
- 1 1/2 teaspoons honey or agave nectar**
- 1 teaspoon chili garlic sauce
- 1/4 cup minced flat-leaf parsley
- 2 packages Athens Mini Fillo Shells
- 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, honey 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.
** For a vegan version, use agave nectar (not honey).
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