MORE PHYLLO FILLED PIES WITH MUSHROOMS ENJOY DAN:

                   MUSHROOM GOAT CHEESE POT PIES by CHEF DAN:

45 pies

INGREDIENTS:

2 pounds mixed mushrooms, baby portabella, button or shiitake, finely chopped

3 tablespoons butter

12 ounces goat cheese, softened

2 egg whites

3 garlic cloves, minced

2 teaspoons fresh thyme

3/4-cup petite peas

1 carrots, finely grated

1/2-teaspoon kosher salt

1/2-teaspoon freshly ground black pepper

1/4-cup parmesan cheese

45 frozen phyllo cups

DIRECTIONS:          (pre-heat oven to 350 degrees)

1.    Arrange the phyllo cups on a baking sheet.

2.    Melt the butter in a sauce pan over medium-heat.

3.    When butter is sizzling add garlic and cook for 1 minute.

4.    Add mushroom, egg whites, salt and pepper.

5.    Cook for 6-8 minutes or until mushrooms have cooked down.

6.    Remove from heat.

7.    Add goat cheese, peas, carrots and thyme.

8.    Mix thoroughly

ASSEMBLING THE POT PIES:

1.    Place 1-2 heaping teaspoons of mushroom mixture into each cup.

2.    Sprinkle with parmesan cheese.

3.    Place cup on baking sheet and bake at 350 degrees for 7- 10 minutes or until the mushrooms filling is warm and the phillo cups are crisp.

                           ENJOY DAN:                                  BON-APPETITE!!