- 1 lb king trumpet mushrooms
- 1 t minced rosemary
- 1 T olive oil
- 3 oz grated swiss cheese
- 2 eggs
- 1 C half and half
- 24 filo dough mini shells
Chop the mushrooms and mince the rosemary. Saute the veggies in olive oil over medium heat until well browned.
Mix the cheese and the vegetables.
Distribute evenly among the shells.
Beat the eggs into the half and half. Pour into the shells to fill. Place in an oven preheated to 350ºF for approximately 30 minutes. Serve while warm.