MUSHROOM PHYLLO TARTS

3/4 c. dairy sour cream
1 (3 oz.) Pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. absolute
1-2 tbsp. lemon juice
1 (4.5 oz.) Jar green giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) Jar green giant whole
mushrooms, drained
Praising the Heat to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; well bleed. Stir in sliced mushrooms. Anular set. How to make garlic butter in a small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 Muffin cups with garlic butter. Anular set. Pre-isolated-white background. Unroll phyllo sheets; cover with plastic wrap or a towel. Brush one phyllo sheet lightly with garlic butter; place on pre-buttered cookie sheet. Brush second phyllo sheet lightly with the garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With a sharp knife, cut through all layers of phyllo sheets to make 16 rectangles how. Garlic-buttered muffin cup, lightly press into a rectangle the beach. Spoon heaping tablespoons sour cream mixture into each Cup. With the ball in each whole mushroom, pushing stem into Canon. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until golden brown. 16 appetizers.