![Mushroom-Stuffed Phyllo Cups](https://cdn.statically.io/img/www.southernliving.com/thmb/RFAde7rbUh9DJSQFGYoAChH3axg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2648701_Bites_to_Bring_Opener_003_Mushroom-Stuffed-Phyllo-Cups-2000-2bb0e47b0f4c402cae8244f3d0736a23.jpg)
Ingredients
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1 (8-oz.) pkg. gourmet fresh mushroom blend
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1 shallot, chopped (about ½ cup)
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2 medium garlic cloves (2 tsp.)
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3 tablespoons olive oil
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1 teaspoon kosher salt
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¾ teaspoon black pepper
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2 tablespoons sherry
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2 teaspoons chopped fresh thyme, plus more for garnish
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½ cup heavy whipping cream
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3 ounces Gruyère cheese, shredded (about ¾ cup), divided
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2 (1.9-oz.) pkg. frozen mini phyllo pastry shells
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2 tablespoons minced fresh chives
Directions
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Preheat oven to 350°F. Combine mushrooms, shallot, and garlic in a food processor; pulse until coarsely chopped, about 15 times.
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Heat oil in a large skillet over medium-high. Add mushroom mixture, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden and fragrant, about 5 minutes. Add sherry and chopped thyme. Cook, stirring constantly, until most sherry evaporates, about 30 seconds. Add cream; bring to a boil. Boil, stirring constantly, until thickened slightly, about 2 minutes. Remove from heat, and add ½ cup of the cheese, stirring until melted.
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Place phyllo shells on a rimmed baking sheet. Spoon 1 heaping teaspoon of mushroom mixture into each cup, and sprinkle remaining ¼ cup of cheese over shells (about ½ teaspoon per shell). Bake in preheated oven until tops are golden and cheese is melted, about 5 minutes. Sprinkle with chives and additional thyme. Serve warm or at room temperature.