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Grilled Wild Mushroom Wrap

Makes 8 servings.

Ingredients

8 - ounces fresh oyster mushrooms
8 - ounces fresh Portobello mushrooms, stems removed
8 - ounces fresh shiitake mushrooms, stems removed
Olive oil
Salt
Pepper
5 - ounces fresh spinach leaves
1 - cup heavy cream
5 - sheets phyllo dough
1/2 - cup butter, melted

Directions

Prepared medium heat grill.

  • With a damp paper towel, brush mushrooms clean. 
  • Brush with olive oil and season with salt and pepper. 
  • Place the mushrooms on the grill for 10 to 15 minutes or until tender. 
  • Allow to cool. 
  • Throw away base of oyster mushrooms just where stems attach to each other. 
  • Roughly, chop mushrooms. 
  • Place in a strainer and allow any excess moisture to drain away.
  • In skillet, saute spinach in olive oil until wilted. 
  • Add cream and simmer until reduced by half, about 12 minutes. 
  • Stir in mushrooms.
  • On waxed paper lay one sheet of phyllo dough. 
  • Brush phyllo with butter and cover with second sheet. 
  • Brush second sheet with butter. 
  • Continue layering and brushing sheets until all five are buttered.
  • Place mushroom mixture on the long edge of the phyllo dough and roll toward the other edge. 
  • Fold over edges to seal. 
  • Place on an insulated baking sheet, seam side down. 
  • Place in center of cooking grate and cook over Indirect Medium heat for 15 to 20 minutes or until nicely browned on top. 
  • Cut into 2-inch pieces.

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