Hoisin Mushroom Phyllo Cups Recipe - Cookin Canuck (2024)

These Hoisin Mushroom Phyllo Cups will disappear from the appetizer table in minutes! So much flavor packed into one little bite.

These hoisin mushroom phyllo cups should be made ASAP. There’s a good chance that the mushroom mixture will make it to your mouth before it can be scooped into the phyllo cups (it’s that good).

But if you have enough willpower to resist the siren call of hoisin glazed mushrooms, then you will be rewarded with an appetizer that will make you the belle of the ball – or at least the hit of the co*cktail party. If mushrooms aren't your thing, try my Brie and cranberry or versions.

Whether you’re hosting a holiday party or bringing a snack to share on game day, phyllo cup recipes always come in handy. They’re so easy to make and incredibly versatile.

What you need for these Hoisin Mushroom Phyllo Cups:

See recipe card below for full ingredients list & recipe directions.

These are the main ingredients of this recipe (affiliate links may be included):

• Mushrooms: The recipe calls for a combination of crimini (baby bella) and shiitake mushrooms. The shiitake mushroom add really nice depth of flavor and can be found in many grocery stores. If you don’t have access to them, use crimini mushrooms exclusively or add in some diced portobello mushrooms.
• Phyllo shells: Phyllo shells can be found in the freezer section of many grocery stores. I use the ones made by Athens Foods. They are made from layers of phyllo dough that have been formed into small cups.
• Hoisin sauce: Hoisin sauce has a salty and slightly sweet flavor. It’s sold in bottles and can be found in the international aisle of most grocery stores. If following a gluten free diet, look for gluten free hoisin sauce online.
• Aromatics: Garlic, fresh ginger and green onions can all be found in the produce section of any grocery store.
• Soy sauce: For a gluten free version, try tamari sauce.
• Agave nectar: Use agave nectar for a smidgen of sweetness. Honey can be used instead. However, if you’re following a vegan diet, opt for agave nectar as honey is not considered to be vegan.
• Chili garlic sauce: I use chili garlic sauce in my stir fry sauce and peanut sauce. It can be found in the international aisle of most grocery stores.
• Parsley: Mince some flat-leaf parsley.

How to make these phyllo cup appetizers:

Start by cooking the ginger and white sections of the green onion in a little olive oil.

Add a little more olive oil and add the diced mushrooms. Cook them, stirring occasionally, until the mushrooms just start to brown. That should take 7 or 8 minutes. Stir in the garlic.

While the mushrooms are cooking, whisk together the sauce ingredients – soy sauce, hoisin sauce, agave nectar and chili garlic sauce.

Pour the sauce into the mushrooms and cook for another minute. Stir in the rest of the green onions and the parsley.

If you prefer the fillo shells to be warm, bake them in the oven (before filling) for a few minutes. Scoop about 1 tablespoon of the filling into each of the fillo shells. Done!

Printable Recipe

This post was first published on November 14, 2016 and updated on December 14, 2021.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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