Sorry for the lousy picture—I took it with my iphone since I didn’t have my camera on hand. Don’t let it deter you from trying these tasty appetizers. They’re easy to make and a sure crowd-pleaser.
INGREDIENTS:
2 Field Roast Chipotle-flavored sausages
6 green onions, sliced
6 mushrooms, diced small
1 can water chestnuts, diced small
2 pkgs Athens mini fillo shells (30 shells)
1-2 tsp olive oil
Daiya cheddar-flavored cheese shreds
DIRECTIONS:
Cut the Field Roast into large pieces and grind them up in a food processor.
In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.
Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.
Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!
- 2 Field Roast Chipotle-flavored sausages
- 6 green onions, sliced
- 6 mushrooms, diced small
- 1 can water chestnuts, diced small
- 2 pkgs Athens mini fillo shells (30 shells)
- 1-2 tsp olive oil
- Daiya cheddar-flavored cheese shreds
- Cut the Field Roast into large pieces and grind them up in a food processor.
- In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.
- Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.
- Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!
