MUSHROOM CHEESECAKE APPETIZERS

Mushroom Cheesecake Appetizers image

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

2 teaspoons butter
1/2 cup soft bread crumbs
1 carton (8 ounces) whipped cream cheese
2 large eggs
1/4 cup sour cream
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded fontina cheese
TOPPING:
1/2 pound sliced baby portobello mushrooms
3 tablespoons butter
1 garlic clove, minced
Toasted French bread baguette slices

Steps:

Grease the bottoms and halfway up the sides of muffin cups with butter. Press bread crumbs onto the bottoms and halfway up the sides of prepared cups., In a small bowl, beat cream cheese until smooth. Beat in the eggs, sour cream, 1 tablespoon thyme, salt and pepper. Divide among prepared muffin cups; sprinkle with fontina cheese and remaining thyme. Bake at 350° until set, 12-15 minutes., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add garlic; saute 1 minute longer. Top cheesecakes with mushroom mixture. Serve with baguette slices.

Nutrition Facts :