8 ounces shiitake, oyster or button mushrooms, sliced (see Tip)
12 ounces boneless beef top sirloin steak, cut into thin bite-size strips
¼ cup snipped fresh mixed herbs such as tarragon, rosemary, basil, oregano, and/or parsley or 1 tablespoon dried herbs, such as tarragon, rosemary, basil, oregano and/or parsley, crushed
¼ teaspoon cracked black pepper
⅛ teaspoon salt
¾ cup shredded part-skim mozzarella cheese (3 ounces)
Preheat oven to 375 degrees F. Lightly coat a large baking sheet with nonstick spray. Place one phyllo sheet on baking sheet. Lightly coat phyllo with nonstick spray. Top with second sheet; lightly coat with nonstick spray. Repeat with remaining phyllo sheets. Roll up phyllo edges to form a rim. Bake for 15 minutes.
Meanwhile, in a large skillet cook onion and garlic in hot oil over medium-high heat for 2 minutes. Add mushrooms. Cook for 5 to 7 minutes or until mushrooms are tender and liquid has evaporated, stirring occasionally. Remove mixture from skillet and set aside.
In the same skillet cook steak for 2 to 3 minutes until meat is slightly pink in the center, stirring occasionally. Stir in herbs and sprinkle with salt and pepper. Remove from heat.
Top phyllo with the meat mixture, mushroom mixture, and the cheese. Bake for 10 minutes more or until phyllo is golden brown and cheese is melted.
Tip: If using shiitake or oyster mushrooms, stem before slicing.