- 24
Ingredients
- 4 oz. light cream cheese
- 3 T butter or margarine, divided
- 3/4 C plus 1 tsp. all-purpose flour
- 8 oz. fresh mushrooms, coarsely chopped
- 1/2 C chopped green onion
- 1 egg
- 1/4 tsp. dried thyme
- 1/2 C shredded swiss cheese
Preparation
Step 1
Place cream cheese and 2 tablespoons butter in mixing bowl. Beat at medium speed for about 1 minute. Scrape bowl and add 3/4 C flour. Beat on low for 1 minute or until well-blended. Form mixture into ball. Wrap in waxed paper and chill 1 hour.
Divide chilled dough into 24 pieces. Press each piece into a mini muffin pan (greased, if desired.)
Meanwhile, melt remaining tablespoon of butter in 10-inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat and cool slightly.
Place egg, remaining tablespoon of flour, and thyme in mixing bowl. Beat on high for 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-filled muffin cups. Bake at 375 F for 15 to 20 minutes or until egg mixture is puffed and golden brown. Serve warm.