Ingredients

• One package phyllo dough shells (15 per container)
• 1 1/3 cup portabella mushroom cap, chopped/minced
• 1/3 cup onion
• 3 tablespoons plus 1 teaspoon diced scallions
• 3 tablespoons fat free cream cheese (bring to room temp)
• Salt and pepper to taste
• Pinch of nutmeg

How To

Fire up the oven to 375 degrees.

Add chopped mushroom and onions to a skillet and cook until tender. Use non-stick cooking oil spray to coat the pan. Remove from heat and place in a bowl. Add scallions, cream cheese and seasonings.

Mix well and then evenly distribute the mixture into each phyllo cup. Place phyllo cups on a baking sheet sprayed with non-stick cooking oil and bake for 12-14 minutes. Let cool slightly and serve.

Five of these little tarts are in the neighborhood of 122 calories. Print recipe using your print menu option.