Mushroom Phyllo Tart

3/4 cup sour cream

3 ounces cream cheese, softened 

1/4 cup dry bread crumbs
1-2 tablespoons lemon juice 

1 tablespoon dried dill weed 

1/2 teaspoon salt

1 - 4.5 ounce jar sliced mushrooms, drained

1 - 4.5 ounce jar Green Giant whole mushrooms, drained


1 garlic clove, minced 

1/2 cup butter or margarine 

8 - 18 x 14 inch frozen phyllo pastry sheets, thawed

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.  In small a skillet over low heat, cook garlic in butter until tender, stirring constantly.  Coat 16 muffin cups with garlic butter, just made.  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 18-20 minutes or until light golden brown