Curried Mushroom Turnovers
Yield: 28 Servings
vegetable cooking spray 3 1/2 cup minced fresh
mushrooms; (1 pound)
3/4 cup minced shallots 2 Tbsp all-purpose flour
4/2 tsp curry powder
5/2 tsp salt
6/4 tsp ground cumin
7/4 tsp pepper
8/2 cup plain low-fat yogurt 2 Tbsp chopped fresh cilantro
14 sheets frozen phyllo pastry; thawed
Coat a large nonstick skillet with cooking spray; place over
medium-high heat until hot. Add mushrooms and shallots, and
saute 11 minutes or until mushroom mixture appears dry.
Combine flour and next 4 ingredients; add to skillet, and
continue cooking 3 minutes or until thickened, stirring
constantly. Remove from heat; add yogurt and cilantro,
stirring well. Working with 1 phyllo sheet at a time, cut
each sheet lengthwise in half; lightly coat each piece with
cooking spray. Fold each phyllo piece in half lengthwise to
form strips. Spoon a scant 1 tablespoon of mushroom mixture
onto one end of each strip, and fold the left bottom corner
over mixture, forming a triangle. Keep folding back and
forth into a triangle to end of strip. Repeat with remaining
phyllo. Place triangles, seam side down, on baking sheets.
Lightly coat tops with cooking spray; bake at 400 deg for 15
minutes or until golden. Yield: 28 appetizers (serving size:
1 turnover).
Serving Ideas : Serve warm.
NOTES : Cal 38.1, Fat 0.7g, Carb 6.8g, Fib 0.1g, Pro 1.2g,
Sod 88mg, CFF
9.1%.
Recipe by: Cooking Light Source: recipes.chef2chef.netrecipeOpen ↗
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