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Рецепт Mushroom Phyllo Tarts
by Global Cookbook

Mushroom Phyllo Tarts
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Ингредиенты

  • 3/4 c. dairy lowfat sour cream
  • 1 x (3 ounce.) pkg. cream cheese, softened
  • 1/4 c. dry bread crumbs
  • 1 Tbsp. dry dill weed
  • 1/2 tsp salt
  • 2 Tbsp. lemon juice
  • 1 x (4.5 ounce.) jar Green Giant sliced mushrooms, liquid removed (I use fresh)
  • 1 clv garlic, chopped
  • 1/2 c. butter
  • 8 x (13 x 14 inch) frzn phyllo pastry sheets, thawed
  • 1 x (4.5 ounce.) jar Green Giant whole mushrooms, liquid removed (I use fresh)

Инструкции

  1. Heat oven to 350 degrees. In small bowl, combine lowfat sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside.
  2. To make garlic butter, in small skillet over low heat, cook garlic in butter till tender, stirring constantly. Coat 16 muffin c. with garlic butter. Set aside.
  3. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or possibly 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.
  4. Lightly press each rectangle into garlic buttered muffin c.*. Spoon heaping tablespoonful lowfat sour cream mix into each c.. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 min or possibly till light golden. 16 appetizers.