Recipe

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

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