Mushroom Red Pepper Phyllo Puffs

• 1 lb mushroom (small)
• 2 tablespoons red wine vinegar
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 (340 ml) jar roasted sweet red peppers
• 1 cup fresh breadcrumb
• 1 tablespoon liquid honey
• 12 teaspoon dried mint, Crushed
• 10 ounces oka cheese or 10 ounces port du salut cheese
• 3 tablespoons sweet mustard
• 12 sheets phyllo pastry
• 2 tablespoons butter, melted
• 1 egg white, beaten

1. Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet.
2. Sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms evenly.
3. Bake in 400 F (200 C) oven, stirring occasionally, for 35 to 40 minutes or until tender and liquid is evaporated.
4. Let cool slightly.
5. Drain red peppers; pat dry with paper towels.
6. Chop and place in large bowl.
7. Add half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine.
8. Cut rind from cheese; shred and add to bowl along with mushrooms.
9. Toss again; set aside.
10. (Filling can be covered and refrigerated for up to 1 day; stir before using.)
11. Blend mustard with 1 Tbsp (15 mL) water; set aside.
12. Layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or plastic wrap, then damp towel, to prevent drying out.
13. 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.
14. Place 2 circles side by side on work surface.
15. Brush each lightly with mustard mixture.
16. Top each with second circle; brush lightly with butter.
17. Top each with remaining circles; brush again with mustard.
18. Sprinkle 1 Tbsp (15 mL) of the bread crumbs in centre of each.
19. Top crumbs with heaping 1/2 cup (125 mL) of the filling.
20. Fold 1 edge of phyllo to centre over filling.
21. Grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat.
22. Continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent in centre; press to seal.
23. Place on parchment paper-lined or greased baking sheet.
24. Brush all over with egg white.
25. Repeat to make 8 puffs.
26. (Puffs can be refrigerated for up to 12 hours.
27. Or freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking time by 5 minutes.)
28. Bake in 400 F (200 C) oven for 20 minutes or until golden brown and crispy.
29. VARIATION Mushroom Prosciutto: Omit red pepper, honey and mint.
30. Increase mushrooms to 2 lb (1 kg).
31. Increase red wine vinegar to 1/4 cup (50 mL).
32. Cook mushrooms for 40 to 45 minutes.
33. Add 1/4 lb (125 g) chopped prosciutto or thinly sliced ham to filling.
34. Omit bread crumbs in filling; sprinkle about 1/2 cup (125 mL) bread crumbs among phyllo circles.
35. Top each with 1 cup (250 mL) filling.

mushroom, red wine vinegar, salt, pepper, sweet red peppers, fresh breadcrumb, liquid honey, mint, cheese, sweet mustard, pastry, butter, egg

Taken from www.food.com/recipe/mushroom-red-pepper-phyllo-puffs-2773 (may not work)