Ingredients

Instructions

  1. Place cream cheese and 2 tablespoons butter in mixer bowl.
  2. Attach bowl and flat beater to mixer.
  3. Turn to Speed 4 and beat about 1 minute.
  4. Stop and scrape bowl.
  5. Add 3/4 cup flour.
  6. Turn to Speed 2 and mix about 1 minute, or until well blended.
  7. Form mixture into ball.
  8. Wrap in waxed paper and chill 1 hour.
  9. Divide chilled dough into 24 pieces.
  10. Press each piece into greased miniature muffin cup.
  11. Meanwhile, melt remaining 1 tablespoon butter in 10" skillet over medium heat.
  12. Add mushrooms and onions.
  13. Cook and stir til tender.
  14. Remove from heat and cool slightly.
  15. Place egg, remaining 1 tablespoon flour and thyme in clean mixer bowl.
  16. Using the flat beater, turn to Speed 6 and beat about 30 seconds.
  17. Stir in cheese and cooled mushroom mixture.
  18. Spoon into pastry-lined muffin cups.
  19. Bake at 375* for 15-20 minutes, or until egg mixture is puffed and golden brown.
  20. Serve warm.