Caramelized Onion And Ricotta Phyllo Pastries

• 6 tbsp (3/4 stick) butter
• 5 oz button mushrooms, thinly sliced
• 2 tbsp brown sugar
• 1 tbsp chopped rosemary
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped roasted red pepper
• 8 sheets phyllo dough
• 2 tsp sesame seeds
• None None FOR THE BEAN SALAD
• 1 can (15 oz) three bean salad, drained and rinsed
• 2 None tomatoes, chopped
• 1 None avocado, peeled, pitted and cubed
• 1 small cucumber, chopped
• 2 cloves garlic, crushed
• 1 None lemon, juiced
• 2 tbsp olive oil

1. Preheat the oven to 400u0b0F. Lightly grease a baking pan.
2. Melt 3 tbsp of the butter in a large skillet on medium-high heat. Saute onions and garlic 2-3 mins until tender. Reduce heat to low. Add mushrooms, sugar and rosemary. Cook, stirring, 4-5 mins until caramelized. Spoon into a large bowl. Cool slightly. Add ricotta, Parmesan cheese and pepper; mix well.
3. Melt remaining 3 tbsp butter. Working with one sheet of phyllo at a time (keep remaining covered with a damp tea towel to prevent drying), fold in half and brush with butter.
4. Place 1/8 of the mixture along one side of phyllo. Roll up, folding sides in as you go. Place on prepared pan. Brush with butter. Sprinkle with sesame seeds.
5. Bake 15-20 mins until golden.
6. For the bean salad, combine all ingredients in a medium bowl, tossing well. Serve phyllo pastries with bean salad.

butter, button mushrooms, brown sugar, rosemary, ricotta cheese, parmesan cheese, red pepper, phyllo, sesame seeds, salad, three bean salad, tomatoes, avocado, cucumber, garlic, lemon, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/25696 (may not work)