Mushroom and Creamy Horseradish Shells
| 1 min read
Total Time:
30 minutes
Prep Time:
15 minutes
Cooking Difficulty:
Easy
Serving Amount
Ingredients
2 Tbsp. olive oil
2 cloves garlic, finely minced
3 green onions, whites and greens separated
1 tsp. dried parsley
8 oz. mini portabella mushrooms, diced
salt and pepper to taste
1⁄4 cup light sour cream
1 Tbsp. milk
1 tsp. horseradish
1 tsp. lemon juice
12 phyllo dough mini crusts/shells
Instructions
Step 1
In a large pan over medium-low heat, add olive oil. Once warm, add garlic and green onion whites and cook until fragrant, stirring frequently, about 3 minutes.
Step 2
Once the garlic is golden, add diced mushrooms and parsley and bring up to medium heat. Sautee until fork tender. Add salt and pepper to taste.
Step 3
In a bowl, add light sour cream, horseradish, lemon juice and milk. Mix until well-combined, adding more milk if needed to thin.
Step 4
Add sauteed mushrooms to the phyllo shells. Add a little of the creamy horseradish and sprinkle with the green onion greens.
