Curried mushroom turnovers

28 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
3½ cup Minced fresh mushrooms; (1 pound)
¾ cup Minced shallots
2 tablespoons All-purpose flour
½ teaspoon Curry powder
½ teaspoon Salt
¼ teaspoon Ground cumin
¼ teaspoon Pepper
½ cup Plain low-fat yogurt
2 tablespoons Chopped fresh cilantro
14 Sheets frozen phyllo pastry; thawed

Directions

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 38⅒, Fat 0.7g, Carb 6.8g, Fib 0.1g, Pro 1.2g, Sod 88mg, CFF 16⅒%.

Recipe by: Cooking Light, Oct. 1993, page 84 Posted to Digest eat-lf.v097.n236 by Reggie Dwork <reggie@...> on Sep 18, 1997

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