Curried Mushroom Turnovers

Keys: Pies Crusts Pastry Vegetables Vegetarian Low Calorie Fat Free
Diet Appetizers Warm
Yield: 28

Vegetable cooking spray
3 1/2 cup minced fresh mushrooms (1 pound)
3/4 cup minced shallots
2 Tbsp all-purpose flour
1/2 tsp curry powder
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper
1/2 cup plain low-fat yogurt
2 Tbsp chopped fresh cilantro
14 sheet frozen phyllo pastry thawed


Coat a large nonstick skillet with cooking spray; place over
medium-high heat until hot.
Add mushrooms and shallots, and saute 11 minutes or until mushroom
mixture appears dry.
Combine flour and next 4 ingredients; add to skillet, and continue
cooking 3 minutes or until thickened, stirring constantly. Remove from
heat; add yogurt and cilantro, stirring well.
Working with 1 phyllo sheet at a time, cut each sheet lengthwise in
half; lightly coat each piece with cooking spray. Fold each phyllo
piece in half lengthwise to form strips. Spoon a scant 1 tablespoon of
mushroom mixture onto one end of each strip, and fold the left bottom
corner over mixture, forming a triangle. Keep folding back and forth
into a triangle to end of strip. Repeat with remaining phyllo.
Place triangles, seam side down, on baking sheets. Lightly coat tops
with cooking spray; bake at 400 deg for 15 minutes or until golden.

Yield: 28
appetizers (serving size: 1 turnover).

Serving Ideas : Serve warm.


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