Free-Form Wild Mushroom Tartlets

• 2-1/4 qt. Red onions, slivered King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/4 cups KRAFT Balsamic Vinaigrette Dressing
• 3/4 cup oil
• 3 cups Shiitake mushrooms, sliced
• 3 cups Oyster mushrooms, sliced
• 24 sheets frozen phyllo sheets, thawed
• 3 cups Unsalted butter, melted
• 3/4 cup Feta cheese, crumbled Target 2 For $5.00 thru 02/06

1. Saute onions in dressing in large saucepan on medium heat until onion is tender and dressing is absorbed.
2. Heat oil in large skillet.
3. Add mushrooms; saute until tender.
4. Set aside.
5. Fold each sheet of phyllo dough in half lengthwise; fold in half again crosswise.
6. Brush lightly with butter.
7. Working your way around the phyllo, fold and crimp edge to form a 1/2-inch rim while working phyllo into free-form circular shape.
8. Brush edge with butter.
9. Fill each phyllo tartlet with layers of 1/4 cup mushrooms, 1/4 cup onion and 1-1/2 tsp.
10. cheese.
11. Place on lined full size sheet pans.
12. Bake at 350F for 10 minutes or until filling is thoroughly heated and crust is golden brown.

red onions, dressing, oil, shiitake mushrooms, oyster mushrooms, phyllo sheets, unsalted butter, feta cheese

Taken from www.kraftrecipes.com/recipes/free-form-wild-mushroom-tartlets-97035.aspx (may not work)