This is my last Pioneer Woman mushroom recipe — I swear!  Next week, my wonderful hubby will be debuting his own mushroom recipe. Yay!

As for me, I will sit back and eat these little babies as he creates a culinary masterpiece.  These appetizers have phyllo dough, butter and wine.  What more could a girl ask for?

Phyllo Mushroom Bundles
from Ree Drummond a.k.a. Pioneer Woman

• 1 package (1 Roll) Phyllo Dough (I used a bit more than  half of a package).  Make sure you unfreeze it the night before, I know from experience there is nothing worse than realizing your frozen phyllo dough is useless — it must be defrosted!
• 1 stick Unsalted Butter
• 4 cups Chopped Mushrooms (I used white buttons and a portobello)
• 4 cloves Garlic, Minced
• ½ cup Dry White Wine (I used Chardonnay)
• Salt To Taste
• Grated Parmesan Cheese

Instructions

Melt 1/2 stick butter (or a few globs of margarine spread) in a bowl.  Set aside (or feel free to just leave in the microwave while you do the next step — does the beeping annoy you?  I do not even hear it anymore!).  Melt 1/2 stick butter in a skillet over medium heat. Add garlic and mushrooms and cook for about a minute. Pour in wine, stir, and cook for five minutes, or until all liquid is cooked off (this took much longer than 5 minutes for me). Turn off heat and set aside.

Unroll phyllo dough. Cut stack in half. Working quickly, place 1 sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat this until you have four sheets of phyllo. Do not brush top layer with butter.  Cut into four equal squares. Place a spoonful of mushroom mixture in the middle of each square. Sprinkle Parmesan over the top of each mushroom.  Gather each square into a neat little bundle, pinching the neck so that it remains as closed as possible when it bakes. Place bundles on a greased or parchment-lined cookie sheet, pressing lightly so that they’re flat on the bottom.

Bake at 375 degrees for 15 minutes, or until golden brown. Serve immediately.