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APPETIZERS AND ENTRÉES
60
MUSHROOM-ONION TARTLETS
YIELD: 24 TARTLETS
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
4 ounces light cream cheese
3 tablespoons butter or
margarine, divided
3
⁄4 cup plus 1 teaspoon
all-purpose flour
8 ounces fresh mushrooms,
coarsely chopped
1
⁄2 cup chopped green onions
1 egg
1
⁄4 teaspoon dried thyme leaves
1
⁄2 cup shredded Swiss cheese
060-71,73-87PIL:060-71,73-87PIL1348700 2/6/09 1:56 PM Page 60