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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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These sound so yummy for a perfect evening appetizer with friends. Found in my KA mixer manual, I'm looking forward to tasting these little flavorful bites. Note: instructions are listed just as they are in the manual, but can be adjusted to use any mixer. 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 |
Directions:
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.
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