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3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained
Heat oven to 350 degrees. In 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 small
skillet over low heat, cook garlic in butter until tender, stirring
constantly. Coat 16 muffin cups with garlic butter. 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. 16 appetizers.
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