This is a fun, delicious, and relatively easy dish to make for a party or potluck. They combine mushrooms, green onions, and a sharp cheese. I’ve used parmesan in this batch, but Swiss is also a good choice. They’re best when they’re fresh out of the oven, though let them cool and you can take them anywhere.

The original recipe came with my KitchenAid mixer. It called for making the pastry shells from scratch by mixing 3/4 c. flour with 4 oz. cream cheese, then shaping them into a mini muffin tin. Since I don’t have nor desire to make space in my kitchen for a mini muffin tin, I decided to adjust this to use phyllo pastry shells instead.

24 puff pastry or phyllo shells (the size of mini muffins)
1 tbsp. butter
8 oz. fresh mushrooms, finely chopped
1/2 c. green onions, chopped
1/2 tsp. salt
1 tbsp. flour
1 egg
1/2 tsp. fresh or dried thyme
1/2 c. Parmesan or Swiss cheese, grated

Remove the pastry shells from their packaging and crisp them in the oven at 350F for 3-5 minutes.

Melt 1 tbsp. butter in a medium-sized skillet on medium heat. Add the mushrooms, onions, and salt. Cook and stir until tender, then remove from heat and cool slightly.

Add the egg, 1 tbsp. flour, and thyme to a mixing bowl and beat on medium-high speed for about 30 seconds. Stir in the cheese and cooled mushroom mixture.

Spoon into pastry shells and bake at 375F for 15-20 minutes, or until egg mixture is puffed and golden brown. Serve warm.