Mushroom Pastry Cups
1 (2.1-ounce) package frozen mini filo dough shells
3 ounces fresh shiitake mushrooms, finely chopped
2 tablespoons hoisin sauce
2 ounces Monterey Jack Cheese, cut into 15 (1/2-inch) cubes
1 1/2 ounces (1/3 cup) Monterey Jack Cheese, shredded
Heat oven to 350°F.
Place shells onto ungreased baking sheet.
Combine mushrooms and hoisin sauce in small bowl.
Place 1 cube cheese in each shell.
Spoon mushroom mixture evenly into shells; sprinkle with shredded cheese.
Bake for 5 to 8 minutes or until heated through. Remove immediately. Serve warm.
To make ahead, prepare as directed except do not bake.
Layer between sheets of waxed paper in a resealable plastic freezer container; freeze.
At serving time, heat oven to 350°F.
Place desired number of pastry cups onto ungreased baking sheet.
Bake for 12 to 20 minutes or until filling is hot.