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Ingredientes
- 3/4 c. dairy lowfat sour cream
- 1 x (3 ounce.) pkg. cream cheese, softened
- 1/4 c. dry bread crumbs
- 1 Tbsp. dry dill weed
- 1/2 tsp salt
- 2 Tbsp. lemon juice
- 1 x (4.5 ounce.) jar Green Giant sliced mushrooms, liquid removed (I use fresh)
- 1 clv garlic, chopped
- 1/2 c. butter
- 8 x (13 x 14 inch) frzn phyllo pastry sheets, thawed
- 1 x (4.5 ounce.) jar Green Giant whole mushrooms, liquid removed (I use fresh)
Direcciones
- Heat oven to 350 degrees. In small bowl, combine lowfat sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside.
- To make garlic butter, in small skillet over low heat, cook garlic in butter till tender, stirring constantly. Coat 16 muffin c. with garlic butter. Set aside.
- Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or possibly towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles.
- Lightly press each rectangle into garlic buttered muffin c.*. Spoon heaping tablespoonful lowfat sour cream mix into each c.. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 min or possibly till light golden. 16 appetizers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 684g | |
| Calories 1618 | |
| Calories from Fat 1385 | 86% |
| Total Fat 157.64g | 197% |
| Saturated Fat 95.0g | 380% |
| Trans Fat 0.0g | |
| Cholesterol 427mg | 142% |
| Sodium 2445mg | 102% |
| Potassium 1379mg | 39% |
| Total Carbs 41.28g | 11% |
| Dietary Fiber 4.3g | 14% |
| Sugars 15.35g | 10% |
| Protein 21.73g | 35% |
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