Table of Contents
Mushroom Phyllo Tart Recipe
Ingredients
- 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 18x14 inch frozen phyllo pastry sheets thawed
Instructions
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In a small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well.
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Stir in sliced mushrooms. Set aside.
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In small a skillet over low heat, cook garlic in butter until tender, stirring constantly.
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Coat 16 muffin cups with garlic butter, just made. Set aside.
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Brush large cookie sheet with garlic butter.
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Unroll phyllo sheets; cover with plastic wrap or towel.
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Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet.
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Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet.
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Repeat with remaining phyllo sheets.
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With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles.
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Lightly press each rectangle into garlic buttered muffin cup.
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Spoon heaping tablespoonful sour cream mixture into each cup.
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Top each with whole mushroom, pushing stem into filling.
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Drizzle with remaining garlic butter.
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Bake at 350 degrees for 18-20 minutes or until light golden brown.
