Pancetta and Mushroom Phyllo Cups

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

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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1. Crisp phyllo cups as directed on package.
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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.
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3. In small bowl, mix remaining 2 teaspoons sage and the sour cream.
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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.