The tastes of cheese steak sans the beef. These yummy cheesesteak inspired phyllo bites are bursting with mushrooms, sautéed onions, peppers and melty provolone.
1/4 cup olive oil, divided
12 ounces cremini mushrooms (baby bellas), 1/2″ diced
1/2 teaspoon dried oregano, ground
1/2 teaspoon chili powder
1/2 teaspoon black pepper
2 cloves garlic, minced
3 tablespoons whiskey
3/4 teaspoon salt
1 cup Vidalia onions, julienne
1 cup green and red bell peppers, julienne
4 slices provolone cheese, cut into 30 – 1″ squares
2 packages (15 count, each) Athens® Phyllo Shells
Preheat oven to 350°F.
In a large skillet over medium high heat cook mushrooms in 2 tablespoons olive oil 4-5 minutes or until they start to brown. Lower heat to medium low and season with oregano, chili powder, pepper and garlic. Cook 2 more minutes stirring periodically. Stir in whiskey and salt. Simmer 3-4 minutes or until most of liquid is absorbed. Remove from pan and set aside.
Add remaining oil to pan and sauté onions and peppers.
Divide mushroom mixture between phyllo shells. Top with onions and peppers then a square of provolone.
Bake 5 minutes or until cheese starts to melt.
Serving size: 1 shell (22g), Amount per serving: Calories 35, Total Fat –2g, Saturated Fat –0g, Trans Fat – 0g, Cholesterol –0 mg, Sodium – 70mg,Total carbohydrate – 2g, Dietary Fiber – 0g Sugars – 0g, Protein – 1g, Vitamin D – 0%, Calcium – 2%, Iron 0%, Potassium – 2%