1. Start by making the sauteed mushrooms and bacon. Remove the sliced mushrooms from the package, remove any stalks, we only use the mushroom heads for this. Slice any thick pieces into slighty thinner, and give the mushrooms a rough chop since we need the mushrooms to be more bite sized and easily fit in the phyllo cups. Heat the 2 tablespoons of extra virgin olive oil in a large pan over medium high heat. Add the mushrooms and cook 20-25 minutes, stirring occasionally. Spoon onto a paper towel lined plate and sprinkle with salt.

2. Preheat the oven to 350 and make the bacon. Cook the bacon strips in a large frying pan over medium heat for 10-12 minutes until crispy. Remove and place on a paper towel lined plate. Once cool, crush into crumbles.

3. While the bacon is cooking and the oven is preheating, it’s time to prepare the Brie and the phyllo cups. Place the phyllo cups on a large baking sheet. Remove the Brie from the freezer, shave off the rind if desired, and dice into small squares. Fill each phyllo cup with 1 square, you’ll have some cheese leftover. Drizzle each cheese square with a little honey, then bake for 8 minutes.

4. Once the cheese has baked and become melty, remove from the oven. Add more cheese to any phyllo cup that looks like if could use a little more cheese, again I always have a few squares leftover. Fill each phyllo cup with mushroom bits and bacon. You should use most of the bacon, but depending on how many mushrooms were in the packages there probably will be excess mushrooms. You can save these in the fridge and use in another recipe, or an omelet or frittata. Bake the phyllo cups for 10 minutes at the 350.

5. Lastly, while the phyllo cups bake make the balsamic honey drizzle. In a small pot, pour the 1/4 cup of balsamic vinegar and the 1/2 tablespoon honey. Heat to boil then reduce heat to simmer for 8 minutes. Drizzle over each baked phyllo cup and serve!