Recipe - Mushroom Phyllo Tarts

Three fourths cup Dairy sour cream
1 pack (3 Oz.) cream cheese;
softened
One fourth cup Dry bread crumbs
1 tablespoon Dried dill weed
One half teaspoon Salt
1 tablespoon Lemon juice
1 Jar; (4.5 Oz) Green Giant
cut or sliced up mushrooms
1 Garlic clove; minced
One half cup 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 cut or sliced up
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 1820 minutes or until light golden brown. 16
appetizers.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 24,
1998