Caramelized Onion And Ricotta Phyllo Pastries - cooking recipe

Ingredients

6 tbsp (3/4 stick) butter
5 oz button mushrooms, thinly sliced
2 tbsp brown sugar
1 tbsp chopped rosemary
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped roasted red pepper
8 sheets phyllo dough
2 tsp sesame seeds
None None FOR THE BEAN SALAD
1 can (15 oz) three bean salad, drained and rinsed
2 None tomatoes, chopped
1 None avocado, peeled, pitted and cubed
1 small cucumber, chopped
2 cloves garlic, crushed
1 None lemon, juiced
2 tbsp olive oil

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a baking pan.
Melt 3 tbsp of the butter in a large skillet on medium-high heat. Saute onions and garlic 2-3 mins until tender. Reduce heat to low. Add mushrooms, sugar and rosemary. Cook, stirring, 4-5 mins until caramelized. Spoon into a large bowl. Cool slightly. Add ricotta, Parmesan cheese and pepper; mix well.
Melt remaining 3 tbsp butter. Working with one sheet of phyllo at a time (keep remaining covered with a damp tea towel to prevent drying), fold in half and brush with butter.
Place 1/8 of the mixture along one side of phyllo. Roll up, folding sides in as you go. Place on prepared pan. Brush with butter. Sprinkle with sesame seeds.
Bake 15-20 mins until golden.
For the bean salad, combine all ingredients in a medium bowl, tossing well. Serve phyllo pastries with bean salad.