Mushroom Phyllo Tarts

Title:
Mushroom Phyllo Tarts

Yield:
4 Servings

Categories:
Bread,
Mushrooms




Ingredients:





   3/4 c  Dairy sour cream


     1 pk (3 Oz.) cream cheese;


          -softened


   1/4 c  Dry bread crumbs


     1 tb Dried dill weed


   1/2 ts Salt


     1 tb Lemon juice


     1    Jar; (4.5 Oz) Green Giant


          -sliced mushrooms


     1    Garlic clove; minced


   1/2 c  Butter or margarine


     8    Frozen; (18 x 14 inch)


          -phyllo pastry sheets


     1    Jar (4.5 Oz.) Green Giant


          -whole mushrooms;






 Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese,


 bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced


 mushrooms. Set aside.


 


 To make garlic butter, in small skillet over low heat, cook garlic in


 butter until tender, stirring constantly. Coat 16 muffin cups with garlic


 butter. Set aside.


 


 Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover


 with plastic wrap or towel. Brush one phyllo sheet lightly with garlic


 butter; place on buttered cookie sheet. Brush second phyllo sheet lightly


 with garlic butter; place on top of first buttered sheet. Repeat with


 remaining phyllo sheets. With sharp knife, cut through all layers of phyllo


 sheets to make 16 rectangles.


 


 Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping


 tablespoonful sour cream mixture into each cup. Top each with whole


 mushroom, pushing stem into filling. Drizzle with remaining garlic butter.


 Bake at 350 degrees for 18-20 minutes or until light golden brown. 16


 appetizers.


 Posted to recipelu-digest by "Diane Geary" 
on Feb 24,


 1998