ENGLISH

MUSHROOM-ONION TARTLETS

YIELD: 24 TARTLETS

 

 

4

ounces light cream cheese

8

ounces fresh mushrooms,

3

tablespoons butter or

 

coarsely chopped

 

margarine, divided

1⁄2

cup chopped green onions

3⁄4

cup plus 1 teaspoon

1

egg

 

all-purpose flour

1⁄4

teaspoon dried thyme leaves

 

 

1⁄2

cup shredded Swiss cheese

Place cream cheese and 2 tablespoons 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 cup 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 tablespoon butter in 10-inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool slightly.

Place egg, remaining 1 tablespoon 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°F for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.

PER SERVING: (2 TARTLETS) ABOUT 98 CAL, 4 G PRO, 8 G CARB, 6 G FAT, 33 MG CHOL, 83 MG SOD

60APPETIZERS AND ENTRÉES