INGREDIENTS
1 lb
Button mushrooms
1/2 cup
Flat-leaf parsley
1
Onion, cut into 1-inch pieces (about 8 ounces), large
1 tsp
Oregano, dried
3/4 cup
Porcini mushrooms, dried
1/2 tsp
Black pepper, freshly ground
1/4 tsp
Nutmeg
3/4 tsp
Salt
2 tbsp
Olive oil
1
Olive oil-flavored cooking spray
6 oz
1/3-less-fat cream cheese, less-fat
24 (18 x 14-inch) sheets frozen phyllo dough, thawed