Ingredients
1 lb mushrooms, diced
1/3 c. crumbled bleu cheese or gorgonzola
4 cloves garlic, diced
1/4 c. white whine
1/4 c. heavy cream
2 tbs butter or olive oil
2 packages Athens mini filo cups (30 total)
parmesan cheese for sprinkling
Preparation
Melt butter on med-hi and sautée garlic and mushrooms for 8 minutes. Add white wine and simmer until liquid is dissolved. Add cream and reduce by half. Stir in crumbled bleu cheese until it melts. Remove from heat. Spoon 1 rounded teaspoon of filling into each shell and sprinkle with a small amount of parmesan cheese. Bake at 350 for 7-10 or until golden brown.
