Parmesan Mushroom Cups

For the first Wednesday tasting of the season, we served Parmesan Mushroom Cups.

Ingredients

3 tablespoons finely chopped shallots

2 tablespoons butter

1 8 oz container fresh mushrooms, finely chopped ( I used white but baby bellas would have been good as well)

2 tablespoons all purpose flour

1 cup whipping cream

4 teaspoons snipped fresh chives

1 tablespoon chopped fresh parsley

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon salt

pepper to taste (the recipe called for ground red pepper which I omitted)

2 tablespoons grated Parmesan cheese ( I grated Parmesano Reggiano for more taste)

30 frozen filo cups, thawed

In a medium skillet, cook the shallots in 2 tablespoons butter until tender, but not brown.  Stir in mushrooms.  Cook about 10 minutes or until browned and liquid has evaporated.  Stir in flour.  Add whipping cream all at once.  Cook and stir until thickened and bubbly.

Remove the skillet from heat.  Stir in chives, parsley, lemon juice, salt and pepper.  Spoon mixture into filo shells.  Sprinkle with Parmesan cheese.

Bake in a 350 degree oven for 10 minutes or until heated through.  (I made the filling earlier in the day and chilled, then filled the shells and sprinkled with cheese right before the tasting).  Hope you enjoy these as much as we did.