Ingredients:
- 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
Method to make Mushroom Phyllo Trats Recipe:
- 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.