Creamy Mushroom Tarts

• 1 Tablespoon Butter
• 1 clove Garlic, Minced
• 2 whole Green Onion, Diced
• 5 ounces, weight Mushrooms, Baby Portabellas Or White, Coarsely Chopped
• 1/2 cups Half-and-half
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 teaspoon Fresh Thyme
• 2 ounces, weight Dubliner Cheese, Grated (or Parmesan)
• 1/2 packages (17.3 Oz Box) Puff Pastry, Or 1 Sheet

1. In a skillet or saute pan, add butter.
2. When it has melted, add garlic and green onion.
3. Cook over medium-high heat for about 3 minutes and add mushrooms.
4. Stirring occasionally, cook about 5 minutes.
5. Reduce heat to low and stir in half-and-half, salt, pepper and fresh thyme.
6. Cook for a few minutes until mixture starts to thicken.
7. Remove from heat and stir in cheese, mixing well.
8. Pour mixture into a bowl to cool slightly.
9. Unfold puff pastry into a rectangle, cut into 9 equal squares.
10. Press each square into a muffin tin.
11. Spoon in about a tablespoon and a half of the filling.
12. Bake at 400 degrees for 17 to 20 minutes, or until edges of pastry are lightly browned.
13. Remove from oven and loosen edges with a knife.
14. Carefully move to a wire rack to cool slightly.
15. Serve warm or at room temperature.
16. Recipe can be doubled.
17. Enjoy!
18. Miss

butter, clove garlic, green onion, weight mushrooms, salt, pepper, thyme, pastry

Taken from tastykitchen.com/recipes/appetizers-and-snacks/creamy-mushroom-tarts/ (may not work)