Example Image of Mushroom Phyllo Tarts (Source: Google.com)

• 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. salt
• 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

• Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well.
• Stir in sliced mushrooms.

• To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly.
• Coat 16 muffin cups with garlic butter. 

• Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or 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 cup. Spoon heaping tablespoonful sour cream mixture into each cup.
• Top each with whole mushroom, pushing stem into filling.
• Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 

Mushroom Phyllo Tarts