Frank's Recipes! Mushroom Red Pepper Phyllo Puffs

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Mushroom Red Pepper Phyllo Puffs

1 lb Small mushrooms
2 tablespoon Red wine vinegar
1/4 tsp Each salt and pepper
1 Jar (340 mL) roasted sweet red peppers
1 cup Fresh bread crumbs
1 tablespoon Liquid honey
1/2 tsp Crushed dried mint
10 oz Oka or Port du Salut cheese
3 tablespoon Sweet mustard
12 Sheets phyllo pastry
2 tablespoon Butter, melted
1 Egg white, beaten

Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet. Sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms evenly. Bake in 400 F (200 C) oven, stirring occasionally, for 35 to 40 minutes or until tender and liquid is evaporated. Let cool slightly.

Drain red peppers; pat dry with paper towels. Chop and place in large bowl. Add half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine. Cut rind from cheese; shred and add to bowl along with mushrooms. Toss again; set aside. (Filling can be covered and refrigerated for up to 1 day; stir before using.)

Blend mustard with 1 tablespoon (15 mL) water; set aside. Layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or plastic wrap, then damp towel, to prevent drying out. Using sharp knife and 8-inch (20 cm) round cake pan or cardboard template as guide, cut out 2 circles from each sheet, discarding trimmings.

Place 2 circles side by side on work surface. Brush each lightly with mustard mixture. Top each with second circle; brush lightly with butter. Top each with remaining circles; brush again with mustard. Sprinkle 1 tablespoon (15 mL) of the bread crumbs in centre of each. Top crumbs with heaping 1/2 cup (125 mL) of the filling.

Fold 1 edge of phyllo to centre over filling. Grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat. Continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent in centre; press to seal. Place on parchment paper-lined or greased baking sheet.

Brush all over with egg white. Repeat to make 8 puffs. (Puffs can be refrigerated for up to 12 hours. Or freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking time by 5 minutes.) Bake in 400 F (200 C) oven for 20 minutes or until golden brown and crispy.

Makes 8 appetizers.

VARIATION
Mushroom Prosciutto: Omit red pepper, honey and mint. Increase mushrooms to 2 lb (1 kg). Increase red wine vinegar to 1/4 cup (50 mL). Cook mushrooms for 40 to 45 minutes. Add 1/4 lb (125 g) chopped prosciutto or thinly sliced ham to filling. Omit bread crumbs in filling; sprinkle about 1/2 cup (125 mL) bread crumbs among phyllo circles. Top each with 1 cup (250 mL) filling.