BICICLETA PINOT NOIR PAIRING WITH PORTOBELLO MUSHROOMS IN PHYLLO CUPS

Makes 6 servings Total Time 30 Minutes
Ingredients
For the herbal mix:
2 tbsp. of parsley
2 tbsp. of basil
½ cup of almonds
2 tbsp. of parmesan cheese
150 g of cream cheese
1 tbsp. of salt
1 tbsp. of black pepper, freshly ground

Portobello Mushrooms:
100 g (about 2) Portobello Mushrooms

For the Phyllo Cups:
6 sheets phyllo dough
50 g of melted butter

For serving:
Chopped prosciutto

Step 1: Portobello Mushrooms
Using the edge of a spoon, scrape and remove the gills of the Portobello mushrooms. Once clean, cut the mushrooms into long strips then cut the strips in half.

Step 2: The herbal mix
In a food processor add two tablespoons of chopped parsley, tablespoons of basil, and half a cup of almonds. Then in a medium bowl mix the herbs with 150 grams of cream cheese and 2 tablespoons of parmesan cheese and season with salt and pepper.

Step 3: Phyllo Cups
Brush a sheet of phyllo dough with melted butter and cut the sheet into 6 squares. Arrange each phyllo square in muffin cups and fill them with herbal mix and portobello and bake for 15 min at 180 °C.

Step 4: To Serve:
Once cooked. Add the chopped prosciutto on top of each phyllo cup and voilà!

Enjoy these delicious Portobello Mushrooms in Phyllo Cups with Cono Sur Bicicleta Pinot Noir.

To see how to make this recipe,
https://youtube.com/shorts/vUVrc05byHM?feature=share