<http://schema.org/recipeInstructions>
" Mince mushrooms and onion. (Or in food processor with knife blade attached, blend one-third mushrooms and all the cut-up onion, pulsing processor on and off until minced. Spoon into bowl. Repeat with remaining mushrooms.) In nonstick 12-inch skillet over medium-high heat, in hot oil, cook mushrooms, onion, and salt until mushrooms and onion are golden brown and tender and all liquid has evaporated. Remove skillet from heat; stir in cheese and thyme. Arrange phyllo sheets in one stack (each sheet about 17&amp;quot; by 12&amp;quot;). With knife, cut the stack of phyllo lengthwise into 5 strips. Place phyllo strips on waxed paper; cover with slightly damp paper towels to prevent phyllo from drying out. Place 1 strip of phyllo on work surface; spray with nonstick cooking spray. Place about 2 teaspoons mushroom mixture at end of strip. Fold one corner of strip diagonally over filling so that short edge meets the long edge of strip, forming a right angle. Continue folding over at right angles until you reach last fold at the end of strip. If you like, place a small sprig of thyme on phyllo and fold over last fold to end of strip to form a triangular-shaped package. Place package, seam-side down, in ungreased 15 1/2&amp;quot; by 10 1/2&amp;quot; jelly-roll pan; spray with nonstick cooking spray. Repeat with remaining phyllo strips and mushroom mixture. If not serving right away, cover with plastic wrap and refrigerate. About 25 minutes before serving, preheat oven to 425 degrees F. Bake triangles 10 to 12 minutes until golden. Garnish with lemon leaves. Serve hot."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a7669/mushroom-puffs-1180/>