Artichoke-Mushroom Phyllo Parcels Recipe

Recipe Category: Appetizer

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Artichoke-Mushroom Phyllo Parcels Recipe

Ingredients

Makes about 24 packets

  • 2 (10-ounce) packages frozen artichoke hearts
  • 1/2 cup plus 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 8 ounces white mushrooms, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (16-ounce) package frozen phyllo pastry, thawed

Method

  1. In a medium saucepan of boiling salted water, cook the artichoke hearts until tender, about 10minutes
  2. Drain well and set aside
  3. In a large skillet, heat 1 tablespoon of the oil over medium heat
  4. Add the onion, cover and cook until softened, about 5 minutes
  5. Stir in the mushrooms and garlic and cook uncovered until the mushrooms soften and the liquid is absorbed, about 7 minutes
  6. Transfer the mixture to a food processor and add the cooked artichokes, parsley, mustard, thyme, salt and pepper
  7. Process until the artichokes are finely chopped and the mixture is well blended
  8. Preheat the oven to 375°F
  9. Lightly oil a baking sheet
  10. Divide the phyllo sheets in half
  11. Tightly wrap half the sheets and reserve for another use
  12. Cut the remaining sheets lengthwise into thirds
  13. Place one strip of phyllo on a flat surface
  14. Cover the remaining phyllo with a clean damp cloth
  15. Lightly brush the strip of phyllo with oil
  16. Top with another strip and brush with more oil
  17. Spoon a small amount of the filling mixture across one short end of the pastry, about 2 inches from the end
  18. Fold the end up over the filling
  19. Fold the side in and continue folding the filled end of the pastry until you come to the end of the strip
  20. You should end up with a small rectangular packet
  21. Place the packet on the prepared baking sheet and brush the top with oil
  22. Repeat with the remaining phyllo strips until the filling is used up
  23. Bake until golden brown, about 15 minutes
  24. Serve hot

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