Mushroom Phyllo Cups Recipe – Cream Cheese & Frank’s RedHot Bites

Last Updated on 2 months by Neha Deshmukh

Mushroom Phyllo Cups Recipe – Cream Cheese & Frank’s RedHot Bites

Hey everyone! I’m so excited to share this recipe with you – these Mushroom Phyllo Cups are seriously addictive. I first made these for a little get-together with friends, and they disappeared so quickly. They’re the perfect bite-sized snack, appetizer, or even a light lunch. Plus, they come together surprisingly fast! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average party snacks. The flaky phyllo cups give way to a creamy, savory mushroom filling with a little kick from Frank’s RedHot. It’s a flavor explosion in every bite! They’re also super easy to make – perfect for when you want something impressive without spending hours in the kitchen. And honestly, who doesn’t love a good savory bite?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious little cups:

• 1 tablespoon extra virgin olive oil (about 15ml)
• 1 medium yellow onion, chopped
• 1 large tomato, chopped
• 2 garlic cloves, minced
• 8 oz (225g) brown mushrooms, sliced
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 8 oz (225g) Philadelphia cream cheese, softened
• 2 boxes Athens phyllo cups (about 24 cups)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Phyllo Dough: Phyllo dough can be a little tricky to work with as it dries out quickly. Keep the package tightly sealed while you’re working, and cover the stack of phyllo cups with a damp (not wet!) kitchen towel to prevent them from drying out. You can usually find phyllo dough in the frozen section of most supermarkets.
• Cream Cheese: I prefer using full-fat cream cheese for the best flavor and texture. Make sure it’s properly softened – this makes it so much easier to incorporate into the mushroom mixture. Philadelphia cream cheese is a readily available brand, but any good quality cream cheese will work.
• Frank’s RedHot Sauce: This is where the magic happens! Frank’s RedHot adds a lovely tangy heat. If you can’t find Frank’s RedHot where you are, Louisiana-style hot sauce is a good substitute. Don’t worry, we’ll talk about adjusting the spice level later!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent and softened – about 5 minutes.
2. Add the chopped tomato, minced garlic, and sliced mushrooms to the pan. Season with salt and pepper. Cook uncovered for about 5 minutes, or until the mushrooms have softened and released their moisture.
3. Reduce the heat to low. Stir in the softened cream cheese until it’s fully incorporated and the mixture is smooth and creamy. You can refrigerate this filling for up to 2 days if you want to prep ahead!
4. Preheat your oven to 350°F (175°C). Arrange the phyllo cups on a baking sheet.
5. Spoon about 1 tablespoon of the mushroom mixture into each phyllo cup.
6. Bake for 6-8 minutes, or until the phyllo cups are golden brown and crispy.
7. Top each cup with a dash of Frank’s RedHot sauce and a sprinkle of chopped chives (optional). Serve warm or at room temperature.

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. Cook them in batches if necessary to ensure they brown nicely.
• If your phyllo cups start to brown too quickly in the oven, reduce the temperature slightly.
• For extra flavor, try adding a pinch of dried thyme or rosemary to the mushroom mixture.

Variations

Want to customize these little bites? Here are a few ideas:

• Spice Level:
  • Mild: Use just a tiny dash of Frank’s RedHot, or omit it altogether.
  • Medium: Use about ½ teaspoon of Frank’s RedHot per cup.
  • Hot: Go wild with the Frank’s RedHot! My friend, Priya, loves to add a pinch of cayenne pepper too.
• Vegetarian Adaptations: These are already vegetarian! But you could add a handful of spinach to the mushroom mixture for an extra boost of nutrients.
• Make-Ahead Instructions: You can make the mushroom filling up to 2 days in advance and store it in the refrigerator. Assemble the phyllo cups just before baking for the best results.

Serving Suggestions

These Mushroom Phyllo Cups are perfect for:

• Parties and gatherings
• Game night snacks
• A light lunch with a side salad
• A fancy appetizer for a dinner party

Storage Instructions

Leftover phyllo cups can be stored in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed within a day or two, as the phyllo cups can lose their crispness over time.

FAQs

Let’s answer some common questions:

• Can these be made ahead of time? Yes! You can make the filling ahead and store it. Assemble and bake just before serving.
• Can I use a different type of mushroom? Absolutely! Cremini, shiitake, or oyster mushrooms would all work beautifully.
• What can I substitute for phyllo cups? Mini puff pastry shells are a good substitute, though the texture will be different.
• Is it possible to freeze these? I wouldn’t recommend freezing the assembled phyllo cups, as the texture of the phyllo dough can change. However, you can freeze the mushroom filling for up to 2 months.
• What is the best way to reheat leftover phyllo cups? Reheat them in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until warmed through.