Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CREAM CHEESE PASTRY***
  4             ounces  cream cheese -- at room temperature
  4             ounces  unsalted butter -- at room temperature
  1                cup  flour
  1               dash  salt
                        ***MUSHROOM FILLING***
     1/2         pound  mushrooms -- finely chopped
     1/2           cup  onion -- finely chopped
  4        tablespoons  butter
  2        tablespoons  flour
  2        tablespoons  heavy cream
  1                     egg yolk
     1/4           cup  parmesan cheese

Preparation:

Pastry Crust: In a food processor, blend butter and cream cheese. Mix in flour, salt until well blended. Form into a ball and refrigerate 2 hours or overnight. Press dough into mini muffin cups and place in freezer. Filling: Saute mushroom, onion, and butter for 10 minutes. Add 2 tablespoons flour and 2 tablespoons heavy cream to pan and mix together. Take pan off heat and add 1 egg yolk and 1/4 cup Parmesan cheese. Fill frozen muffin cups. Bake at 400 degrees for ten minutes. Reduce oven to 350 degrees and bake another 10 minutes. Note - this is one of my favorite appetizers. The crust is so easy to make - use a food processor and it comes together with no mess. You can make the crusts up and just have them in the freezer for when you need something.

Nutritional Information:

2466 Calories (kcal); 202g Total Fat; (72% calories from fat); 42g Protein; 129g Carbohydrate; 766mg Cholesterol; 1487mg Sodium