This is a tasty finger food appetizer your guests are sure to love.
SERVINGS: 24 wraps
PREP TIME: 60 minutes
COOK TIME: 12 minutes
4 cups crimini or shitake mushrooms, finely chopped
2 large onions, finely chopped
2 cloves garlic, minced
2 tablespoons oil
12 sheets phyllo dough, thawed
1/2 cup butter or margarine, melted
3/4 cup fine dry bread crumbs
Freshly ground black pepper
In a large skillet, heat 2 tablespoons cooking oil over medium-high heat until hot. Add mushrooms, onion, and garlic to the hot oil and cook for 5 to 7 minutes or until mushrooms are tender and liquid has evaporated, stirring occasionally. Remove mixture from stove top and let cool completely.
Preheat the oven to 375° F. Lightly brush sheet of phyllo with some of the melted butter and sprinkle with 1 tablespoon bread crumbs. Top with another phyllo sheet, brush with melted butter and sprinkle with 1 tablespoon bread crumbs. (Be sure to keep remaining phyllo sheets covered with plastic wrap to prevent from drying out.) Using a sharp knife cut the phyllo stack (2 layers) in half lengthwise and then half crosswise to make four equal-size rectangles. Spread 1 rounded tablespoon of the mushroom filling in a 3/4-inch-wide strip along the long side of the phyllo rectangle; spread filling to within 1/2 inch of short ends of the rectangle. Starting at the filled side, tightly roll the phyllo dough into a thin log. Place the log seamside down onto a baking sheet; brush with butter and sprinkle with pepper. Repeat process with remaining phyllo and filling to make 24 wraps in total.
Bake for 12-15 minutes or until phyllo wraps are golden brown. Cool on wire racks. If making ahead (after the wraps have completely cooled), place in tightly covered containers and store at room temperature over night.