Mushroom Onion Tartlets - cooking recipe

Ingredients

4 ounces light cream cheese
3 tablespoons butter or 3 tablespoons margarine, divided
3/4 cup flour, plus
1 teaspoon flour
8 ounces fresh mushrooms, coarsely chopped
1/2 cup green onion, chopped
1 egg
1/4 teaspoon dried thyme leaves
1/2 cup swiss cheese, shredded

Preparation

Place cream cheese and 2 tablespoons butter in mixer bowl.
Attach bowl and flat beater to mixer.
Turn to Speed 4 and beat about 1 minute.
Stop and scrape bowl.
Add 3/4 cup flour.
Turn to Speed 2 and mix about 1 minute, or until well blended.
Form mixture into ball.
Wrap in waxed paper and chill 1 hour.
Divide chilled dough into 24 pieces.
Press each piece into greased miniature muffin cup.
Meanwhile, melt remaining 1 tablespoon butter in 10\" skillet over medium heat.
Add mushrooms and onions.
Cook and stir til tender.
Remove from heat and cool slightly.
Place egg, remaining 1 tablespoon flour and thyme in clean mixer bowl.
Using the flat beater, turn to Speed 6 and beat about 30 seconds.
Stir in cheese and cooled mushroom mixture.
Spoon into pastry-lined muffin cups.
Bake at 375* for 15-20 minutes, or until egg mixture is puffed and golden brown.
Serve warm.