Mushroom Phyllo Tarts

A mushroom-topped, creamy mixture nestled in phyllo dough cups. So easy to make and so impressive to serve!

3/4 cup dairy sour cream
3-oz pkg cream cheese, softened
1/4 cup dry bread crumbs
1 Tbsp dill weed
1/2 tsp salt
1 to 2 Tbsp lemon juice
4.5-oz jar sliced mushrooms, drained
1 garlic clove, minced
1/2 cup butter or margarine
8 (17x12-inch) frozen phyllo (fillo) pastry sheets, thawed
4.5-oz jar whole mushrooms, drained

Heat oven to 350*F. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. In small skillet, saute garlic in butter until tender. 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 place on prepared 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 sixteen 3x4 1/4-inch rectangles. Place each rectangle into prepared muffin cup. Spoon heaping tablespoonful filling into each cup. Top each with whole mushrooms, pushing stems into filling. Drizzle with remaining garlic butter.

Bake at 350*F. for 18 to 20 minutes or until light golden brown. 16 appetizers.

TIP: To make ahead, prepare, cover and refrigerate up to 4 hours before baking; bake as directed above.