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Mushroom Red Pepper Phyllo Puffs

1 lb small mushrooms
2 Tbsp red wine vinegar
1/4 tsp pepper
1/4 tsp salt
1 jar (340 mL) roasted sweet red peppers
1 cup fresh bread crumbs
1 tbsp liquid honey
1/2 tsp crushed dried mint
10 oz Oka or Port du Salut cheese
3 Tbsp sweet mustard
12 sheets phyllo pastry
2 Tbsp butter, melted
1 egg white, beaten

Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm)
rimmed baking sheet. Sprinkle with vinegar and half each of the
salt and pepper; toss to coat mushrooms evenly. Bake in 400 F (200
C) oven, stirring occasionally, for 35 to 40 minutes or until tender
and liquid is evaporated. Let cool slightly.

Drain red peppers; pat dry with paper towels. Chop and place in
large bowl. Add half of the bread crumbs, the honey, mint and
remaining salt and pepper; toss to combine. Cut rind from cheese;
shred and add to bowl along with mushrooms. Toss again; set aside.

Blend mustard with 1 Tbsp (15 mL) water; set aside. Layer 3 sheets
of phyllo on work surface; cover remaining phyllo with waxed paper
or plastic wrap, then damp towel, to prevent drying out. Using
sharp knife and 8-inch (20 cm) round cake pan or cardboard template
as guide, cut out 2 circles from each sheet, discarding trimmings.

Place 2 circles side by side on work surface. Brush each lightly
with mustard mixture. Top each with second circle; brush lightly
with butter. Top each with remaining circles; brush again with
mustard. Sprinkle 1 Tbsp (15 mL) of the bread crumbs in centre of
each. Top crumbs with heaping 1/2 cup (125 mL) of the filling.

Fold 1 edge of phyllo to centre over filling. Grasp point at edge
of circle where first fold begins; fold point over filling into
centre, forming pleat. Continue folding phyllo over filling,
overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent
in centre; press to seal. Place on

parchment paper-lined or greased baking sheet. Brush all over with
egg white. Repeat to make 8 puffs. Bake in 400 F (200 C) oven for
20 minutes or until golden brown and crispy. Makes 8 appetizers.

Mushroom Prosciutto: Omit red pepper, honey and mint. Increase
mushrooms to 2 lb (1 kg). Increase red wine vinegar to 1/4 cup (50
mL). Cook mushrooms for 40 to 45 minutes. Add 1/4 lb (125 g) chopped
prosciutto or thinly sliced ham to filling. Omit bread crumbs in
filling; sprinkle about 1/2 cup (125 mL) bread crumbs among phyllo
circles. Top each with 1 cup (250 mL) filling.


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