Chicken & Chanterelle Phyllo Cups Recipe

Name: Chicken & Chanterelle Phyllo Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chanterelle mushrooms, chopped; 1/4 cup leek, sliced lengthwise & thinly sliced (white part only); 2 tablespoons butter; 1/8 teaspoon salt; 1/4 cup white wine; 8 ounces mascarpone cheese; 8 ounces cream cheese; 1 teaspoon garlic powder; 2 cups cooked chicken, shredded; 2 tablespoons fresh cilantro, chopped; 8 ounces phyllo dough; 1/2 - 3/4 cup plain breadcrumbs

Servings: persons

2 cups chanterelle mushrooms, chopped
1/4 cup leek, sliced lengthwise & thinly sliced (white part only)
2 tablespoons butter
1/8 teaspoon salt
1/4 cup white wine
8 ounces mascarpone cheese
8 ounces cream cheese
1 teaspoon garlic powder
2 cups cooked chicken, shredded
2 tablespoons fresh cilantro, chopped
8 ounces phyllo dough
1/2 - 3/4 cup plain breadcrumbs

1
Preheat oven to 350 degrees.
2
Saute mushrooms, leeks & salt in butter until softened.
3
Add white wine & simmer until liquid is absorbed.
4
In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder.
5
Stir in shredded chicken & cilantro.
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.
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).
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.
9
Repeat steps 3 & 4 until all of the phyllo sheets have been used.
10
Fill each cup about 2/3 full with chicken & cheese mixture.
11
Fill cups the last third with mushroom & leek mixture.
12
Sprinkle the top of each cup with remaining breadcrumbs.
13
Bake uncovered at 350 degrees for 25-30 minutes.
14
Cool for 5 minutes before removing from muffin tin.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chanterelle mushrooms, chopped, 1/4 cup leek, sliced lengthwise & thinly sliced (white part only), 2 tablespoons butter, 1/8 teaspoon salt, and more.

Yes, Chicken & Chanterelle Phyllo Cups falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken & Chanterelle Phyllo Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions