Ingredients
-
1
-
2
-
1/4
-
1/4
-
1
-
1
-
1
-
1/2
-
10
-
3
-
12
-
2
-
1
-
-
Directions
Steps
|
1
Done
|
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. |
|
2
Done
|
Bake in 400 F (200 C) Oven, Stirring Occasionally, For 35 to 40 Minutes or Until Tender and Liquid Is Evaporated. |
|
3
Done
|
Let Cool Slightly. |
|
4
Done
|
Drain Red Peppers; Pat Dry With Paper Towels. |
|
5
Done
|
Chop and Place in Large Bowl. |
|
6
Done
|
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. |
|
7
Done
|
Toss Again; Set Aside. (filling Can Be Covered and Refrigerated For Up to 1 Day; Stir Before Using.) Blend Mustard With 1 Tbsp (15 M L) 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. |
|
8
Done
|
Place 2 Circles Side by Side on Work Surface. Brush Each Lightly With Mustard Mixture. Top Each With Second Circle; Brush Lightly With Butter. |
|
9
Done
|
Top Each With Remaining Circles; Brush Again With Mustard. |
|
10
Done
|
Sprinkle 1 Tbsp (15 M L) of the Bread Crumbs in Centre of Each. |
|
11
Done
|
Top Crumbs With Heaping 1/2 Cup (125 M L) of the Filling. |
|
12
Done
|
Fold 1 Edge of Phyllo to Centre Over Filling. |
|
13
Done
|
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. |
|
14
Done
|
Place on Parchment Paper-Lined or Greased Baking Sheet. Brush All Over With Egg White. Repeat to Make 8 Puffs. |
|
15
Done
|
(puffs Can Be Refrigerated For Up to 12 Hours. |
