I am into quick and easy recipes lately and this is one of them. Mushrooms and cheese have always been a perfect combination for me and my first choice filling when planning for this recipe. I added chicken breast for the extra bite but you can omit it totally for a vegan recipe or get creative, use any of your favourite fillings.
Chicken and Mushroom Cheese Filo Rolls (Make 3 rolls)
500g Mushroom (Cleaned, Stem removed and sliced into 5mm thick)
250g Mozzarella Cheese
half chicken breast (cut into bite-size cubes)
9 sheets of frozen filo pastry (rectangular, about 270mm x 420mm, thawed)
2 cloves garlic (minced)
2 tbsp butter
100g melted butter
200ml heavy cream
salt and pepper
Melt butter over medium heat in a large skillet. Add the mushrooms and garlic. Saute until tender, about 5-8 minutes. (Tip - Mushroom will release a lot of liquid initially during the cooking process, cook until released liquid evaporates, the mushrooms would have collapsed nicely by then.)
Preheat oven to 200°C. Line a baking tray with baking paper.
Place 1 sheet of filo on work surface, shorter side facing you and keeping remainder covered with damp towel to prevent drying out. Brush with some of the butter.
Place second sheet nicely over the first. Brush with some of the butter.
Place third sheet over the second. Scoop and spread 2-3 spoonfuls of the mushroom fillings onto the filo sheets nearer to the bottom edge closer to you. Top the filling with 2-3 handful of Mozzarella.
Roll pastry once. Fold in sides and continue to roll until a sausage roll shape is formed. Place on prepared baking tray. Continue to make rolls with remaining pastry and filling.
Bake for 25-30 minutes, or until pastry is golden and crisp.