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Add a photoServings: 12
Ingredients
- 30 x Mini phyllo shells
- 1/2 c. Minced onion, finely minced
- 2 Tbsp. Unsalted butter
- 8 ounce Canned mushrooms, broiled in butter
- 1 x Clove garlic, chopped
- 1/2 tsp Marjoram
- 1/2 c. Chicken broth, or possibly mushroom broth
- 1 Tbsp. Cornstarch
- 1 tsp Kitchen Bouquet
- 1/2 c. Lowfat sour cream
Directions
- Saute/fry onions in butter till soft and just beginning to brown. Add in liquid removed mushrooms, garlic and marjoram to skillet and cook till mushrooms start to brown.
- Combine reserved mushroom broth or possibly chicken broth with cornstartch and Kitchen Bouquet. Add in to skillet and cook, stirring sauce till it thickens.
- Remove from the heat and stir in the lowfat sour cream.
- Fill pastry shells and keep hot in oven till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 46 | |
| Calories from Fat 34 | 74% |
| Total Fat 3.89g | 5% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 104mg | 4% |
| Potassium 57mg | 2% |
| Total Carbs 2.55g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.96g | 1% |
| Protein 0.76g | 1% |
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