Lunch: Creamy Wild Mushroom and Goat Cheese Cups Recipe | Myrecipes

Recipe by David Bonom The filling can be made and refrigerated up to a day in advance, then brought to room temperature before filling the cups. Phyllo shells come conveniently prebaked, so they're ready to fill once thawed.

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup chopped shallots (about 2 large)
2 tablespoons chopped fresh sage
3/8 teaspoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
1 pound exotic mushrooms (such as shiitake, cremini, and oyster), chopped
1 1/2 tablespoons minced garlic
1/3 cup dry sherry
1 teaspoon lower-sodium soy sauce
3 tablespoons light sour cream
3 tablespoons half-and-half
2 ounces goat cheese (about 1/4 cup)
2 (2.1-ounce) packages frozen mini phyllo shells (such as Athens), thawed
2 tablespoons chopped fresh chives

Instructions

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