- 24
Ingredients
- 4 oz. light cream cheese
- 3 tbsp 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 leaves
- 1/2 c shredded Swiss cheese
Preparation
Step 1
Place cream cheese and 2 tbsp butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat about 1 minute. Stop and scrape bowl.
Add 3/4 c flour. Turn to speed 2 and mix about 1 minute, or until well blended.
Form mixture into ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl and beater.
Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased if desired).
Meanwhile, melt remaining 1 tbsp butter in 10" skillet over medium high heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat and cool slightly.
Place egg, remaining tbsp flour, and thyme in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry lined muffin cups. Bake at 375 degrees F for 15-20 minutes, or until egg mixture is puffed and golden brown. Serve warm.