Small fillo shells are filled with sautéed mushrooms and cheese, then topped with pine nuts and fresh parsley, making these Sherry Mushroom Fillo Bites an easy and lovely holiday party appetizer!
Time to talk about my friends again. I can’t help it! They’re all so great.
Cher’s at bat.
She looks like a pixy doll. Super cute, teeny-tiny, with fashionable glasses and a really fun/ky hair style that few can pull off. She has a natural laugh that immediately puts you at ease and a great sense of humor. She’s also one of my top confidants when it comes to bragging and complaining about my kids. Truly one of the easiest people to be around. Bonus: her offspring are the same gender and ages as mine…and she lives down the road from me. Luck? Fate? Who knows. I don’t question such fortune.
But wait, there’s more! She and her husband are part of a cooking/food group. Which they invited us to one time. How marvelous is that?
I adapted this appetizer which she made at one of the past gatherings. It was yummy. And a nice surprise for me because mushrooms rarely make an appearance at my house. I’ve given up hiding them in dishes – no matter how tiny the pieces, Haley and Trevor find them. And in the end, I wind up with a gazillion mushroom bits on my plate. Not that there’s anything wrong with that. But if I want a pile of mushrooms in front of me, I’d prefer it be part of the original plan.
And guess what? We are regular members of the food group now. Ya. Cher made it happen. Told you she was great.
Watch the video and see how to make them!
Sherry Mushroom Fillo Bites
- 1 tablespoon extra virgin olive oil
- 8 ounce container cleaned Cremini mushrooms, finely diced
- 2 cloves garlic, finely diced
- 2 tablespoons dry sherry
- 2 teaspoons lemon juice
- salt and pepper
- 3.8 ounces mini fillo shells (2, 1.9 ounce packages)
- 1/4 cup shredded fontina cheese
- 3 tablespoons pine nuts
- 1 tablespoon chopped fresh parsley
- Preheat oven to 350 degrees F.
- In a medium skillet, heat oil over medium-high. Add mushrooms and cook, stirring, until softened, about 3-5 minutes. Add in the garlic and stir until fragrant, 30 seconds. Add in the sherry, lemon juice, and some salt and pepper to taste. Continue to cook until the juices have almost evaporated.
- Place fillo shells on a parchment lined baking sheet. Scoop a teaspoon of the mushroom mixture into each fillo shell, followed by a sprinkle of cheese.
- Place in the oven and bake for 10 minutes or until cheese has melted.
- Remove from oven; top with a few pine nuts and some parsley.
- Serve immediately and enjoy!
Reader Questions and Reviews
After searching the web for hours looking for Thanksgiving apps, because that is what I was assigned, I stumbled on this recipe. I will let you know how it went over.
I know, I’m late on this. I saw this reposted on yumivore and couldn’t resist clicking the link. I’ve often made this mushrooms and different herbs but I’ve never used the crunch of toasted pine nuts. Great idea!
Let’s just pretend that this comment is on time, and not over a week late. Mmmmk?
I despise mushrooms. But at this very moment, I wish I didn’t. This sounds really delish. Plus, how can you go wrong with wine and bread? Maybe someday I’ll be a mushroom lover.
Ha. No worries. It’s all good…including the mushrooms!
I’ve got all of these ingredients on hand and am going to make these TONIGHT! Thanks for sharing!
Oh, that’s so great! Enjoy!
Another reason to live in CA, I want to join food groups and eat little mushroom crostini’s with you!
We’re waiting for you! *tapping foot* :D
Yum! Sounds like the perfect appetizer!
Love the idea of a food group. And if I lived closer, I’d totally create one and make you join it :)
Of course, those mushrooms look pretty delicious too. I’m a sucker for fungus…
Make me? I’d start stalking you until you let me in. Like with your soup group. Fungus…I love that word. I want to get another dog, just so I can name him that.
A food group sounds like so much fun! These are the kinds of friends I need. I’d officially like to replace some of mine for ones who don’t like to ruin their livers every Friday night. Mmmkay?
I have to admit, I’m not the biggest mushroom fan. But you make these sound so damn appealing.
Okay, here’s what I learned: 1. Every ingredient including the guy named Crostini is right up my palette; 2. Haley and Trevor have become beagles a la Ebi and Ginger and can now find scraps of food anywhere. and 3. Cher is your wealthiest friend and you should cultivate the relationship, not from a gold digger’s perspective, but because she may be the last person in the “food group” outside of those who drive Corvettes on their shows, but a Ferrari in person, who can afford pine nuts. Even at Costco, you have to buy the pine tree and four tires to get 8 ounces of pine nuts.
I could certainly make a meal and TV snack and entree and postree and dessert out of this little snack. Just get out my Benedryl, and be prepared for my usual reaction. I honestly would not mind shedding this mortal coil for a sliced baguette with pine nuts, shrimp and lobster entree, and an abalone draft choice. I’ll be broke but happy, and where else can you get a combo like that?
Nice job on the pix, Ame, but how could you go wrong?
No doubt. Of course Haley’s favorite nuts are cashews and pine nuts. That girl’s got expensive taste.
I forgot how much you like pine nuts…buy two baguettes and eat these for dinner, instead of an app.
I wish I had a food group! What fun. These look wonderful. I am slightly obsessed with recipes with sherry now. I bought a really nice quality sherry and am always looking for ways to use it. Thanks for sharing!
What a great idea for an appetizer! They look delicious.