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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

Prep 40 min
Total 40 min
Servings 30

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.

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