New This Month

Mushroom Wellington Cups

Recipe photo courtesy of Jonathan Lovekin

These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you put them in while the meat is resting, they'll be ready just in time for dinner.

Source: Martha Stewart Living, December 2011
Total Time Prep Servings



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How would you rate this recipe?
  • bsmith04141864305
    2 SEP, 2018
    I have made these delicious mushroom cups a couple times now. I have made them with and without the pate. Maybe I didn't choose the right pate but most preferred it without the pate. They are easy to make but have a little wow factor when your guest see them. This recipe is in my easy entertaining file.
  • renee6221
    2 JAN, 2012
    This is great! The entire meal published in Dec 2011 Living is elegant and easy. I highly recomend this. Almost all Living recipes are full proof. How do you all do it????!!! Would also like clarification on what stage to freeze these at.
  • MS10592314
    30 DEC, 2011
    someone help me here.... It says these mushroom cups can be frozen and popped into the oven from the freezer. The filled, baked cups can be frozen? How will the phyllo not burn when baked again? or the empty unbaked phyllo dough cups? Then add the mushroom mixture to the frozen cups? Why wasn't this clearer?
  • bga1283
    18 DEC, 2011
    Do you think I could put a small piece of filet mignon on the top or bottom of these before baking instead of pate?
  • klockol
    16 DEC, 2011
    This was really good! I'm sharing it with my family for New Year's. I made a few adjustments: Added sauted onion and used three packs of pre-made phyllo cups instead of making them as suggested. And I skipped the pate, using shaved parmesan instead. Mmmm. We're serving these little darlings fireside with a hoppy IPA.

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