Mushroom-Filled Mini Phyllo Shells

Preparation

1. Step 1

   In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the mushrooms, garlic, and brandy, stirring to combine. Cook for 5 to 6 minutes, or until the mushrooms are soft, stirring frequently. Increase the heat to high and cook for 1 to 2 minutes, or until the liquid has evaporated, stirring frequently.

   Step 2

   Stir in the parsley and pepper. Remove from the heat.

   Step 3

   Just before serving, spoon 1/4 teaspoon feta into each phyllo shell. Top each with 1 heaping teaspoon mushroom mixture, then with 1/8 teaspoon horseradish sauce. Serve immediately.

2. Cook’s Tip on Horseradish Sauce

   Step 4

   Horseradish sauce, usually found in the condiment section of supermarkets, tastes much milder and has less heat than bottled horseradish. The sauce is similar to mayonnaise with a slight kick of horseradish but contains less fat and fewer calories.

3. Nutrition Information

   Step 5

   (Per serving)

   Step 6

   Calories: 98

   Step 7

   Total fat: 4.5g

   Step 8

   Saturated: 0.0g

   Step 9

   Trans: 0.0g

   Step 10

   Polyunsaturated: 1.0g

   Step 11

   Monounsaturated: 1.5g

   Step 12

   Cholesterol: 2mg

   Step 13

   Sodium: 82mg

   Step 14

   Carbohydrates: 8g

   Step 15

   Fiber: 1g

   Step 16

   Sugars: 1g

   Step 17

   Protein: 2g

   Step 18

   Calcium: 18mg

   Step 19

   Potassium: 157mg

4. Dietary Exchanges

   Step 20

   1/2 starch

   Step 21

   1 fat