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Cream Cheese Pastry:
Mushroom Filling:
Make Pastry Crust:
Press dough into mini muffin cups and place in freezer.
Make Filling and Assembly:
Bake at 400°F for 10 minutes. Reduce oven to 350°F and bake another 10 minutes.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
4-oz. cream cheese, at room temperature
4-oz. unsalted butter, at room temperature
1 cup all-purpose flour
1 dash salt
1/2 pound mushrooms, finely chopped
1/2 cup onion, finely chopped
4 tbsp. butter
2 tbsp. all-purpose flour
2 tbsp. heavy cream
1 egg yolk
1/4 cup grated Parmesan cheese
In a food processor, blend butter and cream cheese. Mix in flour and salt until well blended. Form into a ball; refrigerate 2 hours or overnight.
Sauté mushrooms, onion and butter for 10 minutes. Add 2 tbsp. flour and 2 tbsp. heavy cream to pan and mix together. Take pan off heat and add 1 egg yolk and 1/4 cup Parmesan cheese. Fill frozen muffin cups.
Original author's note: "This is one of my favorite appetizers. The crust is so easy to make - use a food processor and it comes together with no mess. You can make the crusts up and just have them in the freezer for when you need something."