Mushroom Tartlets

1. 1

   In a small bowl, beat cream cheese and butter until light and fluffy. Add flour; beat until mixture forms a ball. Cover and refrigerate for 1 hour.

2. 2

   For filling, in a large skillet, saute mushrooms in butter. Drain and pat dry. Return to the pan; stir in cream cheese until melted. Stir in salt and thyme; set aside.

3. 3

   On a lightly floured surface, roll dough to 1/16-in. thickness; cut into 2-1/2-in. circles. Press onto the bottoms and up the sides of greased miniature muffin cups. Place a rounded teaspoonful of filling in each cup.

4. 4

   Bake at 350u00b0 for 12-17 minutes or until edges are lightly browned. Remove from pans to wire racks. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.