Those wonderful mushroom tartlets I blogged about today—confound it, I messed up on my ingredient list. Thanks to a faithful reader I discovered that 1/4 teaspoon fat-free cream cheese actually needed to be 1/4 cup. (1/4 teaspoon would have been microscopic!) Plus I left out a very important item—1/8 teaspoon nutmeg, which you add with onions, garlic, and pepper. So here’s the (correct) recipe in full. Believe me, this dish is so terrific, you for sure want everything to be right!
Mushroom Tartlets
cooking spray
2 cups chopped mushrooms
1/3 cup chopped onion
3 tablespoons green onion, chopped
1/2 teaspoon garlic, minced
1/8 teaspoon black pepper
1/8 teaspoon nutmeg
1/4 cup fat-free cream cheese, softened (I used Neufchatel)
12 wonton wrappers
Preheat oven to 375 degrees. In small bowl mix mushrooms, onions, garlic, and spices. Add cream cheese; mix well. Spray each muffin cup with cooking spray. In each muffin cup place one wonton wrapper. Spoon 2 tablespoons of mushroom mixture into wonton cups. If you have any mixture left over, evenly divide it among the 12 tartlets. Bake 8 to 10 minutes until edges are brown. Makes 12 servings.
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