Mushroom Dip & Phyllo-Wrapped Asparagus with Prociutto

Season 2, Episode 11 (03.16.16)
[chefs: Laura Ray & Regí Drake]

LOLA’S DELICIOUS MUSHROOM DIP
[chef: Laura Ray]

Easiest killer recipe…people invite me to parties, not for my dazzling personality, but for this dip! (The truth hurts, but I can handle it!!! J)

Our fabulous videographer actually timed me making this recipe and it clocked right at 3 minutes! Do you believe it?!?

INGREDIENTS
• 3/4 Cup of Shredded Cheddar Cheese
• 32 oz. Of Stems/Pieces Mushrooms (any type you’d like)
• 3/4 Cup Sour Cream
• 3/4 Cup of Shredded Parmesan Cheese
• 3/4 Cup of Hellmann’s Mayonnaise
• 1 Package of Mild Italian Dry Mix

DIRECTIONS
• Preheat Oven to 350
• In a nice Pyrex (one size smaller than 9 x 13), mix all of the ingredients
• Bake for 45 minutes (or until golden brown).
• Serve with Parmesan Crostini’s or your favorite crackers.

Enjoy!

PHYLLO-WRAPPED ASPARAGUS WITH PROCIUTTO
[chef: Regí Drake]

This recipe was a big hit at my family’s last Christmas gathering. Even the younger folks who didn’t like Asparagus loved them. They also look great on a platter…so you’ll look like a true culinary pro to everyone!!! Enjoy!

INGREDIENTS

• 1 (16-ounce) package frozen phyllo dough sheets, thawed
• 1 cup butter, melted
• 5 ounces of thinly slices Prosciutto
• 1/2 cup finely grated Parmesan
• 12 asparagus spears, depending on size

DIRECTIONS

Preheat oven to 375 degrees F.

• Snap off the tough ends of the asparagus.
• Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use.
• Cover the phyllo with a damp towel to keep it from drying out.
• Take 1 sheet of phyllo and brush lightly with some melted butter. Repeat the process laying it on top of the other.
• Place thin layers of Prosciutto on dough.
• Sprinkle with some Parmesan cheese.
• Place asparagus spears on the short end of the sheet.
• Roll up, jelly-roll style.
• Place each piece, seam side down, on a baking sheet.
• Brush with more melted butter and sprinkle with more Parmesan.
• Repeat until all the asparagus spears are used up.
• Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

This recipe was a big hit at my family’s last Christmas gathering. Even the younger folks who didn’t like Asparagus loved them. They also look great on a platter…so you’ll look like a true culinary pro to everyone!!! Enjoy!

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