15 mini fillo shells
2 tbs olive oil
1 tbs butter
4 oz sliced white mushrooms
4 shallots, minced
1/4 cup white whine
1 tbs garlic powder
Salt and Pepper, to taste
1/4 cup shredded cheese (your choice: Mozzarella, Gruyere, Monterey Jack, etc)
1-2 tbs fresh Parsley, finely chopped for garnish
Preheat oven to 350 degrees.
1. Heat a medium sized saute pan on medium/low heat. Add olive oil and heat until hot. Saute shallots for about 5 minutes, stirring frequently.
2. Add butter to pan until melted. Add mushrooms and saute for about 5 minutes, until soft. With a larger spoon, break up mushrooms into smaller pieces.
3. Stir in garlic powder, salt and pepper. Add in
wine and stir until evaporated. Remove from heat.
4. Line shells on baking sheet and fill each with 1 spoonful of mixture. Top with shredded cheese. Bake for 10 minutes until cheese is melted and shells are golden brown. Garnish with parsley before serving.