Heat olive oil in a pan. Add onions and saute until translucent.
Add tomatoes, garlic, mushrooms, salt, and pepper, and cook uncovered on medium heat for 5 minutes or until the mushrooms have cooked down. Add cream cheese and mix well until it’s fully incorporated.
Preheat oven to 350 F. Line the phyllo cups on a baking sheet.
Put about 1 tablespoon of mushroom mixture in each phyllo cup. Bake for 6 to 8 minutes or until the shells are golden brown.
Top with a dash of Frank’s red hot sauce. Optionally garnish with chives and serve!