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Tuesday, November 8, 2016

Bite-Sized Mushroom Tartlets

24 button mushrooms -- stems removed
1 ounce pimientos -- cut in 24 pieces
1 3 oz pkg cream cheese -- softened
24 tiny sprigs fresh thyme
4 sheets phyllo pastry
1 large egg -- beaten

Preheat oven to 425 F. Spread cream cheese on each mushroom bottom. Add a piece of pimiento. Top with thyme sprig. Cut pastry sheets into 48 squares. Brush with egg. Stack squares in pairs, offsetting to make a 4-pointed star shape. Place a mushroom in each and mold pastry around. Bake for 3 to 5 minutes, until pastry is crisp and just golden. Serve hot.
Makes 24 appetizers. 

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