3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
1 (4.5 oz.) jar Green Giant whole mushrooms, drained


Heat oven to 350 degrees.  In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well.

Stir in sliced mushrooms.  Set aside.

To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly.

Coat 16 muffin cups with garlic butter.  Set aside.

Brush large cookie sheet with garlic butter. 

Unroll phyllo sheets; cover with plastic wrap or towel. 

Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. 

Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. 

With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. 

Lightly press each rectangle into garlic buttered muffin cup. 

Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. 

Bake at 350 degrees for 18-20 minutes or until light golden brown.

16 appetizers.