Goat cheese and mushrooms in phyllo cups

Ingredients

• 1 package phyllo dough (most come with 2 in a box)
• 1 pint baby portobello mushrooms, roughly chopped
• 2 tablespoon olive oil
• 1/2 lemon, juice
• 1 garlic clove, minced
• 3/4 cup goat cheese
• 1 cup shredded radicchio
• 3/4 cup chopped basil
• salt and pepper to taste

Preparation

• Sauté the mushrooms and garlic in oil. Salt and pepper to taste. Add the lemon juice and cook until mushrooms are cooked.
• Reserve the juice and set mushrooms aside. Prep other ingredients and set up for the assembling of the phyllo cups.
• Have a muffin pan greased, and cut about 5-8 pieces of phyllo dough into squares.
• You will basically have squares of 5-8 layers oh phyllo dough. Make sense
• Place each square of phyllo sheets into a muffin tin so that the ends of the phyllo sheets cover the sides.
• Fill the cups in this order: radicchio, mushrooms, reserved juice, goat cheese, and basil.
• Cook in over at 375 until the phyllo dough gets golden brown.

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