Filocups with goat's cheese, ricotta and mushrooms

Name: filocups with goat's cheese, ricotta and mushrooms
Total time: 35 min
Yield: 0
Ingredients: 4 sheet filo pastry; 4 tablespoon olive oil; 4 tablespoon peanut oil; 1 clove garlic; 2 spring / forest onion; 150 gram Chestnut mushroom; 75 gram hard goat cheese; 200 gram ricotta; 2 egg; 1 tablespoon dried Italian herbs

Ingredients

4 sheet filo pastry
4 tablespoon olive oil
4 tablespoon peanut oil
1 clove garlic
2 spring / forest onion

150 gram Chestnut mushroom
75 gram hard goat cheese
200 gram ricotta
2 egg
1 tablespoon dried Italian herbs

Directions

Preheat the oven to 180ºC.
Brush the sheets of filo pastry with some oil. Cut each sheet of filo pastry into 12 squares and place them in 4 layers diagonally in the cavities of the muffin mold.
Heat the rest of the oil and fry the garlic, spring onions (without leaves) and mushrooms for 2-3 minutes. Put the goat's cheese, ricotta, eggs, herbs, salt and pepper through.
Divide the mixture over the dough trays and bake for 15-20 minutes in the middle of the oven until golden brown.
Allow to cool slightly, flip the filocups out of the mold and sprinkle with the rest of the spring onions.