Shopping Cart Items:

Search Store:

Rosemarys Waltz with Mushroom and Spinach Phyllo Cups

Rosemary's Waltz is one of the great New England cheeses, with a new and exciting savory taste. INGREDIENTS 25-30 minutes serves 8 1/2 small white onion or 4 shallots 2 garlic cloves 1/2 pound button mushrooms 1/2 pound baby spinach leaves 2 tablespoons extra virgin olive oil Salt and black pepper, to taste 32 phyllo pastry cups 8 ounces Rosemarys Waltz cheese Mince the onion or shallot and garlic fine, and slice the mushrooms thin. Wash the spinach, drain well and pat dry. Heat the olive oil in a saute pan over moderate heat, and saute the garlic and onions or shallots until translucent. Add the mushrooms and continue to cook, stirring occasionally until they lose their moisture and then start to brown very lightly. Add the spinach and cook until wilted. Season to taste with salt and black pepper. Preheat the oven to 350 degrees. Fill each phyllo cup with 1/2 ounce of filling and top with some of the Rosemarys Waltz cheese. Bake in the oven on a baking sheet for 8 to 10 minutes, or until the cheese starts to bubble. Serve immediately.