- 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
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.