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1
Cover porcini mushrooms with boiling water in a bowl.
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2
Let stand for 1 hour.
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3
Drain well; chop.
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4
Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped.
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5
Heat oil in a large nonstick skillet over medium heat.
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6
Add onion to pan; saute 5 minutes.
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7
Add button mushrooms; cook 10 minutes or until mushrooms are tender and liquid evaporates.
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8
Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook 2 minutes.
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9
Remove from heat.
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10
Add cream cheese; stire until cream cheese melts.
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11
Stir in parsley.
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12
Preheat over to 375.
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13
Place 1 phyllo sheet on a large cutting board or work surface.
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14
(cover remaining phyllo to prevent drying).
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15
Cut sheet in half lengthwise; lightly coat with cooking spray.
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16
Fold each phyllo piece in half lengthwise to form a 3 1/2 inch wide strip.
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17
Spoon a level tablespoon of mushroom misture onto 1 short end of each strip, leaving a 1-inch border.
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18
Fold 1 corner of edge with 1 inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip.
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19
Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture.
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20
Place the triangles seam side down, on baking sheets coated with cooking spray.
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21
Lightly coat tops with cooking spray.
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22
Bake at 375 for 20 minutes or until golden.
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23
Serve warm.
