Ingredients:
1 cup finely chopped portabella mushrooms
1⁄3 cup finely chopped white onion
3 tablespoons chopped scallions
3 tablespoons fat-free cream cheese, room temperature
1/2 teaspoon chopped garlic
1/8 teaspoon salt
2 dashes black pepper
2 dashes nutmeg
15 mini phyllo dough shells
1 cup finely chopped portabella mushrooms
1⁄3 cup finely chopped white onion
3 tablespoons chopped scallions
3 tablespoons fat-free cream cheese, room temperature
1/2 teaspoon chopped garlic
1/8 teaspoon salt
2 dashes black pepper
2 dashes nutmeg
15 mini phyllo dough shells
Directions:
Preheat oven to 375 degrees.
Preheat oven to 375 degrees.
Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion, and cook until soft.
Place mushrooms and onion in a small bowl. Add scallions, cream cheese, garlic, salt, pepper, and nutmeg, and mix well.
Evenly distribute mushroom mixture among the phyllo shells. Arrange shells on a baking sheet sprayed lightly with nonstick spray. Bake in the oven for 12 to 15 minutes, until edges of tartlets are crisp. Allow to cool slightly before serving. Yum!
Makes 3 servings
Makes 3 servings
Per Serving (5 tartlets): 120 calories, 5.25g fat, 260mg sodium, 14.5g carbs, 0.75g fiber, 1.5g sugars, 3.5g protein
(as taken from: http://theview.abc.go.com/blog/hungry-girl-party-food-recipes)
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