Bobby’s Lighter Mushroom Bundles

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55 Fewer Calories
4g Less Fat

Ingredients:
1 tablespoon olive oil
1 (10-ounce) package mushrooms, sliced
1 (3.5-ounce) package shiitake mushrooms, stems removed and sliced
2 shallots, finely chopped
1/4 teaspoon salt
1/4 cup dry white wine
1/4 cup shredded reduced-fat Swiss cheese
3 tablespoons light Boursin cheese
12 (9 x 14-inch) sheets frozen phyllo dough, thawed

Directions

Preheat oven to 375°F. Spray a large baking sheet with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, shallots, and salt, and cook, stirring occasionally, until the mushrooms are tender and any liquid is evaporated, about 8 minutes. Add the wine; bring to a boil. Cook, stirring occasionally, until the wine evaporates, 2 – 3 minutes. Transfer the mushroom mixture to a bowl; let cool 10 minutes.
Stir in the Swiss cheese and boursin until well mixed.

Unroll phyllo and stack 12 sheets on a work surface. Take 1 phyllo sheet off the stack and lay it on a large cutting board (keep remaining stack covered with plastic wrap and a damp dish towel to keep them from drying out). Lightly spray phyllo sheet with nonstick spray. Top with another sheet and lightly spray with nonstick spray. Repeat with one more piece of phyllo, lightly spraying with nonstick spray; cut lengthwise in thirds, then cut crosswise in half to make 6 rectangles. Spoon 1 tablespoon filling in the center of each rectangle. Gather the 4 corners of the phyllo over the filling and pinch together forming a bundle. Transfer the bundles to the baking sheet. Repeat with the remaining phyllo sheets and filling, to make a total of 24 bundles in 4 more batches.

Bake until the filling is hot and the phyllo is crisp and browned, 12 – 15 minutes.

Servings: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate
Yield: About 24 pieces

Per Serving: (2 pieces) 95 Cal; 3 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 13 g Carb; 1 g Fiber; 1 g Sugar; 31 mg Calcium; 1 mg Iron; 171 mg Sodium; 3 mg Cholesterol

Test Kitchen Tip: For a prettier presentation, plunge 24 long chive stems in boiling water for just a few seconds. Rinse the chives under cold running water then pat dry with paper towels. Carefully tie one blanched stem in a knot around each bundle. If you can’t find chives, the green tops of scallions will work just as well.

Original recipe courtesy Paula Deen:  Crab-Stuffed Mushrooms en Croute
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

Read More From Deen Bros.

Read More From Deen Bros Take it Lighter.

Read More From Bobby Lightens It Up.

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By Anonymous on December 16, 2010

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Paula Deen
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm