Mushroom & Ricotta Phyllo Cups

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Clean mushroom (remove stem and gills) and chop in roughly 1/8 inch pieces (does not need to be exact).

3. 3

   Combine ricotta, chopped mushroom, parsley, salt, Italian seasoning and pepper.

4. 4

   Fill mini shells with filling (they will be very full). Top each one with a little Gouda.

5. 5

   Cover a baking sheet with foil and spray with cooking spray. Place filled shells on baking sheet and bake for 10-15 minutes or until cheese is melted and filling is hot.

6. 6

   Let cool for 5 minutes before digging in!

* Per serving · 4 servings · Values may vary.

No additional tips available.