The filling can be made and refrigerated up to a day in advance, then brought to room temperature before filling the cups. Phyllo shells come conveniently prebaked, so they're ready to fill once thawed.
Great recipe in that you can make the filling ahead and then bring to room temp just before you want to serve. Highly recommend it.
I just made these for a party I had and they are delicious! I didn't realize it but when I printed the recipe, the page break left off sour cream. I saw where I was supposed to add but I didn't see in list of ingredients. Honestly....these didn't need the sour cream. The goat cheese and half and half made them plenty creamy.! I used a chef mix mushroom pack from the store which included shitake, Oyster and trumpet mushrooms. This is a keeper!!
These came together easily once I got the ingredients. I did not have sherry in the house, so substituted white wine. I also could not find fresh sage so used dried. Served at a neighborhood party and received many compliments. Recipe made way too much filling for number of phyllo cups. I need to find another use for it.
Wow are these good! I made these as a light appetizer for Christmas Eve and they were a hit. They were super easy to prepare ahead of time and toss together as our guests arrived. I heated up the filo cups according to the package directions and set them aside very early in the day. Also, I think making the mushroom filing ahead of time was a good idea because after first prepared it was a bit 'loose' but tightened up after spending a few hours in the fridge. I put the filling in the cups and put them in a 300 degree oven for about 10 minutes, topped with chives and served. I couldn't find the exotic blend of mushrooms at my local grocery store so I used a few baby portabella's, shiitake's and rehydrated some Morel's I had on hand. This is definitely going to be go to appetizer for me and am already planning on taking it over to a friends house for a New Years Eve celebration. Enjoy!
