Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Mini involtini di pasta fillo con funghi portobello

Mini Phyllo Rolls with Portobello Mushrooms

Name: Mini Phyllo Rolls with Portobello Mushrooms
Total time: 3600 s
Yield: 20 servings
Cuisine: American
Ingredients: 10.5 oz portobello mushrooms (about 300 grams); 4 slices prosciutto or smoked ham; 2 slices smoked mozzarella cheese; Half a package of phyllo dough; Olive oil; Garlic; Red pepper flakes; Salt

mserino @cook_17588456

With leftover ingredients, these are tasty little bites.

mserino @cook_17588456

With leftover ingredients, these are tasty little bites.

Saved

Ingredients

1 hour

20 servings

10.5 ozportobello mushrooms (about 300 grams)
4 slicesprosciutto or smoked ham
2 slicessmoked mozzarella cheese
Halfa package of phyllo dough
Olive oil
Garlic
Red pepper flakes
Salt

Saved

Steps

1 hour

1

In a large skillet over high heat, cook the sliced mushrooms with olive oil, garlic, and red pepper flakes.
2

Cut the phyllo dough into strips about 1 1/2 inches by 8 inches (4 cm x 20 cm).
3

Use two layers of phyllo strips for each roll.
4

At one end of each strip, place a little of the mushroom mixture, a thin strip of prosciutto, and a small cube of smoked mozzarella.
5

Roll up and place the rolls on a baking sheet.
6

Brush lightly with olive oil and bake at 350°F (180°C) until golden brown.