The mini mushroom tarts are an easy and tasty appetizer. After making them they served as my lunch for one day. The remaining were frozen and I will bring them back out for Super Bowl Sunday.
2 tablespoons butter
8-12 ounces mushrooms (I used baby bella and white), diced small
3 tablespoons white wine
2 teaspoons fresh thyme
1/4 teaspoon each salt
1/4 teaspoon pepper
1/4 cup cream cheese
1/4 cup Parmesan cheese
24 mini-filo shells
Garnish with additional Parmesan cheese
Melt butter in a medium size nonstick skillet on medium heat. Add mushrooms; add white wine. Cook 5 minutes or until tender, stirring frequently. Add thyme, salt and pepper. Mix well. Add cream cheese spread and Parmesan cheese; cook and stir 1 min. or until cream cheese is melted. Remove from heat; spoon mushroom mixture into each filo shell.
Bake 10 to 12 min. or until mushroom mixture is hot. Sprinkle each tart with Parmesan cheese. Cool for 5 minutes before serving.
Authored by +Terri Henkels