| Mushroom Phyllo Tarts | |
|---|---|
| Link ID | 1 |
| Title | Mushroom Phyllo Tarts |
| Description | 3/4 c. dairy sour cream1 (3 oz.) pkg. cream cheese softened1/4 c. dry bread crumbs1 tbsp. dried dill weed1/2 tsp. salt1-2 tbsp. lemon juice1 (4.5 oz.) jar Green Giant sliced mushrooms drained1 garlic clove minced1/2 c. butter or margarine8 (18 x 14 inch) frozen phyllo pastry sheets thawed1 (4.5 oz.) jar Green Giant whole mushrooms drained 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. |
| Category | Cakes |
| Keywords | |
| Date | Jan 1, 2008 |
| Contact Name | |
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