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Mushroom and Parmesan Pillows

Mushroom and Parmesan Pillows
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I often long for the leek pies I had in Greece and always thought it was a simple leek mixture rolled up in phyllo sheets -- well, apparently it is not and unless it is just me, phyllo doesn’t roll so well. Sure, I probably could have brushed the whole sheet with butter ... hmm, next time? But since I am a nutritionist and all I didn’t want to drench it in butter. So these were crispy. But full of mushroom goodness. And the filling is the best part anyway, right?

  • 1/2 tablespoon
    olive oil
  • shallot, minced
  • 4 ounces
    mushrooms, roughly chopped
  • about 2 tablespoons worth
    parmesan cheese, grated
    phyllo sheets
  • 1 tablespoon
    butter, melted
    salt & pepper, sage and thyme
  1. When olive oil is hot, add shallots and mushrooms. Saute until soft. Add seasonings and set aside. Gently tear phyllo sheets in half and add 1/2 Tbsp mushroom mix and pinch of cheese. Roll or fold up and brush with a bit of butter. (Refer to phyllo instructions – it is a little tricky to work with.)
  2. Bake at 400 degrees for about 10-12 minutes, until golden brown. Makes about 6-8 pieces.
Nutritional Information

Makes: 6 servings
  • Calories79.1
  • Carbohydrates70 g
    • Dietary fiber.6 g
  • Cholesterol5.8 mg
  • Fat4.4 g
    • Saturated fat1.9 g
  • Sodium128.8 mg
  • Protein3.4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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