Pancetta and Mushroom Phyllo Cups

Name: Pancetta and Mushroom Phyllo Cups
Prep time: 40 min
Total time: 40 min
Yield: 30
Ingredients: Phyllo cups (30 shells total); 3 oz (85 g) thinly sliced pancetta, coarsely chopped; 1 cup cremini or baby bella mushrooms, finely chopped; 1 clove garlic, finely chopped; 1 tablespoon finely chopped sage leaves; 1 teaspoon finely chopped thyme leaves; 1/2 cup chicken broth; 1/4 cup heavy whipping cream; 1/2 cup shredded Parmesan cheese; 1/4 cup sour cream

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Prep 40 min
Total 40 min
Servings 30

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Pancetta, mushrooms and herbs combine to make this easy and decadent crispy appetizer in just 40 minutes.

May 16, 2018

Ingredients

Phyllo cups (30 shells total)
3 oz (85 g) thinly sliced pancetta, coarsely chopped
1 cup cremini or baby bella mushrooms, finely chopped
1 clove garlic, finely chopped
1 tablespoon finely chopped sage leaves
1 teaspoon finely chopped thyme leaves
1/2 cup chicken broth
1/4 cup heavy whipping cream
1/2 cup shredded Parmesan cheese
1/4 cup sour cream

Steps

1

1. Crisp phyllo cups as directed on package.
2

2. In 10-inch skillet, cook pancetta over medium heat 4 to 5 minutes or until crisp. Remove with slotted spoon; drain on paper towel-lined plate. Add mushrooms to drippings in skillet; cook 5 to 6 minutes or until mushrooms are soft and pan is nearly dry. Add garlic; cook about 1 minute or until garlic is fragrant. Add 1 teaspoon of the sage, the thyme and broth. Cook 3 to 4 minutes or until most of liquid is absorbed. Add whipping cream; simmer 1 to 2 minutes or until slightly thickened. Stir pancetta and Parmesan cheese into mixture; remove from heat.
3

3. In small bowl, mix remaining 2 teaspoons sage and the sour cream.
4

4. Scoop rounded teaspoons mushroom filling into phyllo cups; top with sage cream.

Expert Tips

Tip 1
White mushrooms can be substituted for cremini mushrooms in this recipe.
Tip 2
Dried sage and thyme can be used in this recipe. Reduce sage to 1 teaspoon and thyme to 1/4 teaspoon.