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Ingredients
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2 teaspoons olive oil
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2 tablespoons minced shallots
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1 clove garlic, minced
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1 ½ cups chanterelle mushrooms, finely chopped
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1 tablespoon brandy
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½ teaspoon minced fresh thyme
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1 tablespoon minced fresh parsley
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¼ teaspoon salt and pepper to taste
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1 egg
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¼ cup milk
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¼ cup shredded Swiss cheese
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2 tablespoons cream cheese, softened
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2 slices bacon, cooked and crumbled
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24 mini phyllo tart shells
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
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In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
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Bake in preheated oven for 15 to 20 minutes, or until filling is set.
Nutrition Facts (per serving)
109 | Calories |
6g | Fat |
7g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 109 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 2g | 10% |
Cholesterol 25mg | 8% |
Sodium 132mg | 6% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 4g | 9% |
Vitamin C 1mg | 1% |
Calcium 52mg | 4% |
Iron 1mg | 3% |
Potassium 37mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.