- 16
Ingredients
- 3/4 cup sour cream
- 3 oz. cream cheese
- 1/4 cup bread crumbs
- 1 Tbsp. dill weed
- 1/2 tsp. salt
- 1 - 2 Tbsp. lemon juice
- 1 clove garlic, minced
- 1/2 cup butter
- 1 4-ounce can sliced mushrooms
- 1 4-ounce can whole mushrooms
- 8 (8x14) frozen phyllo sheets, thawed
Preparation
Step 1
Heat the oven to 350 degrees.
In a 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 a small skillet over low heat, cook the garlic in the butter, until tender, stirring constantly. Coat 16 muffin cups with butter and set aside.
Brush a large cookie sheet with garlic butter. Unroll the phyllo sheets and cover with plastic wrap or a moist towel.
Put one phyllo sheet on the butter cookie sheet, and brush the phyllo with the garlic butter. Continue to layer the sheets until you have layered 8 sheets.
With a sharp knife, cut through all sheets to make 16 rectangles. Lightly press wach rectangle into a muffin cup.
Spoon a heaping teaspoonful of the sour cream mixture into each cup. Top each cup with a whole mushroom, pushing the stem into the filling. Drizzle with the remaining garlic butter.
Bake at 350 degrees for 18 to 20 minutes or until light golden brown.
HINT: to make ahead, prepare, cover and refrigerate for up to 4 hours ahead of time.