Mushroom Red Pepper Phyllo Puffs

Ingredients

• Servings: 8
• 1 lb mushroom (small)
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (340 ml) jar roasted sweet red peppers
• 1 cup fresh breadcrumb
• 1 tablespoon liquid honey
• 1/2 teaspoon dried mint, crushed
• 10 ounces oka cheese or 10 ounces port du salut cheese
• 3 tablespoons sweet mustard
• 12 sheets phyllo pastry
• 2 tablespoons butter, melted
• 1 egg , beaten

Recipe

• 1 trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet. sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms evenly.
• 2 bake in 400 f (200 c) oven, stirring occasionally, for 35 to 40 minutes or until tender and liquid is evaporated.
• 3 let cool slightly.
• 4 drain red peppers; pat dry with paper towels.
• 5 chop and place in large bowl.
• 6 add half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine. cut rind from cheese; shred and add to bowl along with mushrooms.
• 7 toss again; set aside. (filling can be covered and refrigerated for up to 1 day; stir before using.) blend mustard with 1 tbsp (15 ml) water; set aside. layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or plastic wrap, then damp towel, to prevent drying out. using sharp knife and 8-inch (20 cm) round cake pan or cardboard template as guide, cut out 2 circles from each sheet, discarding trimmings.
• 8 place 2 circles side by side on work surface. brush each lightly with mustard mixture. top each with second circle; brush lightly with butter.
• 9 top each with remaining circles; brush again with mustard.
• 10 sprinkle 1 tbsp (15 ml) of the bread crumbs in centre of each.
• 11 top crumbs with heaping 1/2 cup (125 ml) of the filling.
• 12 fold 1 edge of phyllo to centre over filling.
• 13 grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat. continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent in centre; press to seal.
• 14 place on parchment paper-lined or greased baking sheet. brush all over with egg . repeat to make 8 puffs.
• 15 (puffs can be refrigerated for up to 12 hours.
• 16 or freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking time by 5 minutes.) bake in 400 f (200 c) oven for 20 minutes or until golden brown and crispy.
• 17 variation mushroom prosciutto: omit red pepper, honey and mint. increase mushrooms to 2 lb (1 kg). increase red wine vinegar to 1/4 cup (50 ml). cook mushrooms for 40 to 45 minutes. add 1/4 lb (125 g) chopped prosciutto or thinly sliced ham to filling. omit bread crumbs in filling; sprinkle about 1/2 cup (125 ml) bread crumbs among phyllo circles. top each with 1 cup (250 ml) filling.