Bobby’s Lighter Mushroom Bundles

  • Pin It
  • print
  • email to a friend

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.

You May Also Like These Blogs:

You May Also Like These Recipes:

  • Hot and Spicy Refried Bean Dip Hot and Spicy Refried Bean Dip
    54321
    View Now
  • Pineapple Blueberry Crunch Cake Pineapple Blueberry Crunch Cake
    54321
    View Now
  • Lemon Lavender Gooey Butter Cake Lemon Lavender Gooey Butter Cake
    54321
    View Now
  • Jamie’s Chicken Salad Sandwich Jamie’s Chicken Salad Sandwich
    54321
    View Now

Leave a Comment

Reader Comments:

54321

By Anonymous on December 16, 2010

image
Paula Deen
Paula Deen
The Lady's Blog
The Queen of Southern Cuisine muses about her recipes, life and family. See Posts

Brooke Deen
Brooke Deen
Deen Mother
Advice on raising two boys (three counting Jamie). See Posts

Brandon Branch
Brandon Branch
Southern Style
Decorating Inspiration from Paula's Design Director. See Posts

Julia Sayers
Julia Sayers
Hot off the Press
Step behind the pages and let the Associate Editor of Cooking with Paula Deen fill you in on what goes into creating every issue. See Posts

Lisa Scarbrough
Lisa Scarbrough
Thrift Store Mommy
Mom on a dime advice from Paula's Digital Properties Manager. See Posts

Andrea Goto
Andrea Goto
Mom 2.0
Tips from a real-world mom with comedic tendencies. See Posts

Martha Lee
Martha Lee
Earth Mother
Practical, earth-conscious ways to live and parent in the 21st century. See Posts

Susan Greene a.k.a BUBBLES
Susan Greene a.k.a BUBBLES
Bubbles' Corner
Ideas and advice from a 21st Century young at heart Grandmother. See Posts

Cindy Edwards
Cindy Edwards
Southern Proper
Etiquette advice from a true Southern belle. See Posts

image

Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm