MUSHROOM-ONION TARLETTS

YIELD: 24 TARTLETS

Ingredients

4 ounces light cream cheese

3

tablespoons butter or margarine, divided

3⁄4 cup plus 1 teaspoon all-purpose flour

8 ounces fresh mushrooms, coarsely chopped

1⁄2 cup chopped green onion

Procedure

Place the cream cheese and 2 tablespoons of butter in the mixer bowl. Install the bowl and flat beater into the mixer. Switch to Speed 4 and mix for approximately one minute. Stop and scrape the bowl. Add 3⁄4 cup flour. Switch to Speed 2 and mix for about a minute, or until ingredients are well blended. Form a ball with the mixture. Wrap in wax paper and refrigerate for 1 hour. Clean the bowl

mixer and blender.

Divide the refrigerated dough into 24 portions. Press each portion into a miniature muffin pan (greased, if desired).

Meanwhile, melt the remaining 1 tablespoon butter in a 10-inch skillet over medium heat. Add the mushrooms and onions. Cook and stir until softened. Remove from heat. Let it cool down a bit.

Place the egg, the remaining tablespoon of flour, and the thyme in the mixer bowl. mingle. Install the bowl and flat beater into the mixer. Switch to Speed 6 and mix for approximately 30 seconds. Add to chilled mushroom cheese mixture while stirring. Spoon into the lined muffin cups. Bake at 375°F for 51 to 20 minutes, or until egg mixture puffs and browns. Serve hot.

PER SERVING: (2 TARTS) APPROXIMATELY 98 CAL, 4GPRO. 8 G CARB, 6 G FAT, 3 3 MG COL, 83 mg sodium