Serves: 16
Total Calories: 133

3/4 cup dairy sour cream
1 (3-ounce) package cream cheese, softened
1/4 cup dry bread crumbs
1 tablespoon dried dill weed
1/2 teaspoon salt
1 to 2 tablespoon lemon juice
1 (4 1/2-ounce) jar sliced mushrooms, drained
1 garlic clove, minced
1/2 cup butter or margarine
8 (18 x 14-inch) frozen phyllo pastry leaves (filo) pastry sheets, thawed
1 (4 1/2-ounce) 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.

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 1 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 tablespoon of sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350°F. for 18 to 20 minutes or until light golden brown.

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

Nutrition Per Serving: Calories 120 Protein 2g Carbohydrate 5g Fat 109 Sodium 250mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 133
Calories from Fat: 87

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