Mushroom Tartlets

Ingredients

• 2 (8-ounce) packages presliced mushrooms
• Olive oil-flavored cooking spray
• 2 garlic cloves, minced
• 1 large shallot, chopped
• 1/3 cup (1 1/3 ounces) shredded smoked Gouda cheese
• 2 teaspoons chopped fresh thyme
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 (2.1-ounce) packages frozen miniature phyllo shells
• Fresh thyme sprigs (optional)

Preparation

1. Preheat oven to 350°.
2. Place mushrooms in a food processor; pulse until minced.
3. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add garlic and shallot; sauté 3 minutes. Add mushrooms; cook, stirring frequently, 8 to 10 minutes or until mushrooms are tender. Remove from heat; stir in cheese and next 4 ingredients.
4. Fill each phyllo shell with 1 heaping teaspoon of mushroom mixture. Place on a baking sheet; coat with cooking spray. Bake at 350° for 10 to 12 minutes or until phyllo shells are golden. Garnish with thyme sprigs, if desired.