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1
Preheat oven to 350 degrees.
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2
Saute mushrooms, leeks & salt in butter until softened.
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3
Add white wine & simmer until liquid is absorbed.
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4
In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder.
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5
Stir in shredded chicken & cilantro.
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6
Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
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7
Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs. Remove second sheet, lay over the first sheet, spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
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8
Using knife or pizza cutter, cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
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9
Repeat steps 3 & 4 until all of the phyllo sheets have been used.
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10
Fill each cup about 2/3 full with chicken & cheese mixture.
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11
Fill cups the last third with mushroom & leek mixture.
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12
Sprinkle the top of each cup with remaining breadcrumbs.
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13
Bake uncovered at 350 degrees for 25-30 minutes.
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14
Cool for 5 minutes before removing from muffin tin.
