Melt butter in a skillet and saute the shallot and garlic. When shallots are clear add the mushrooms and continue to cook for a few minutes longer.
Deglaze the pan with the sherry. Reduce the liquid until almost gone. Stir every once in a while to ensure that liquid is reducing evenly. When reducing is done, add cream and reduce again. Add chopped parsley and salt and pepper. Mix in 2 T parmesan cheese.
Preheat oven to 375*. Place phyllo shells on a sheet pan and fill each cup with filling. Sprinkle each cup with a little of the remaining parmesan cheese. Bake for 15 minutes or until cheese has browned. Serve hot.
**The mushroom filling can be made 1-2 days ahead of time. Bring to room temp before filling the cups; pproceed as directed.
Filling can also be used in phyllo sheets. Fill phyllo and fold into triangles as though making spanikopita.
Time to Prepare: 30 minutes
Submitted By: Betsy
Original Source: Cooking class
These are tasty- I'm glad I found the recipe- I lost it 6 years ago.