Preheat oven to 375℉ (190℃).
On medium high heat saute mushrooms, olive oil and onions.
After onions have become translucent, add in garlic and saute for another 3 minutes, making sure that the garlic doesn't brown.
Add in veggie ground round or other ground meat alternative. Cook for 5 minutes.
In a small bowl add the flour and the water to create a slurry. Add into the pan.
Add in red wine and sauté until the wine has reduced, about 5 minutes. Remove from heat.
In a muffin tin add layer cut phyllo pastry, creating cups. You ideally want about ½ an inch of overhanging phyllo.
Add in around 6 layers of phyllo pastry, brushing on a light amount of olive oil between layers of pastry. Oil the top layer of pastry as well.
Scoop in the mushroom into the lined muffin tin. You will get approximately 12 if using a large tin, but the amount depends entirely on the size of your pan.
Cook until the top of the pastry has browned. Large sized ones will take around 15-20 minutes. Smaller ones will only take around 10-15. Be sure to keep an eye on them as they can burn quickly if left unattended. Cool and enjoy!