- 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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