Mini-Mushroom Bacon Cups
Ingredients
Pastry
8 oz. Cream cheese, softened
1 Stick unsalted butter, softened
3 Tbsp Chives, minced
1 ½ Cups all-purpose flour
1 ½ Tsp salt
Filling
4 Strips thick-sliced bacon, diced
8 oz. Mushrooms, diced
½ Cup white onion, minced
1 Tbsp garlic, minced
2 Tbsp dry sherry
½ Cup sour cream
½ Cup + 2 Tbsp Parmesan, shredded
3 Tbsp parsley, minced
Salt and pepper to taste
1 Egg beaten with 1 tsp water.
Preparation
Pastry:
(If you'd like to skip making the dough you can put filling in phyllo cups)
Beat cream cheese and butter in a stand mixer (or with a hand mixer) fitted with a paddle attachment until smooth
Beat in chives; add flour and salt and beat on low speed to form a stiff dough.
Divide dough into two disks, wrapping each in plastic wrap and chill for at least 30 minutes or overnight.
Filling
Cook bacon in a skillet until crisp and transfer to a paper towel-lined plate.
Drain most of the bacon fat from skillet, then add mushrooms, onion, and garlic to skillet and cook over medium heat until mushrooms are brown. About 10 minutes.
Deglaze the skillet with sherry, scraping up any brown bits; cook until the sherry evaporates.
Off heat, stir in bacon, sour cream, ½ cup parmesan and parsley. Then season the filling with salt and pepper to taste.
Let filling cool to room temperature.
Assembly
Preheat oven to 375. Lightly coat a mini muffin pan with nonstick spray.
Roll dough on a lightly floured surface to about 1/8 inch thick. (no thicker)
Cut dough into 2 1/2-inch squares. Press one pastry square into each individual well. Scoop 1 Tbsp filling into the center of each pastry square.
Brush the edges of pastry with egg wash. Sprinkle top with remaining 2 Tbsp parmesan.
Bake cups until golden and crispy, about 15-18 minutes.
Cool on a wire rack. Serve cups warm or at room temperature.
