Mushroom Filling:

• 1 tbs. oil
• 1 garlic clove, minced
• 1 onion, chopped
• 1 ½ cups mushrooms
• ½ cup portobello mushrooms
• 1 tsp. thyme
• 3 ounces cream cheese, softened

Phyllo Crust:

• 2 phyllo sheets, thawed and cut in half crosswise
• ¼ cup butter, melted
• ½ cup fresh bread crumbs

Filling:

Heat oil in a medium skillet over medium-high heat.  Add garlic and onions and sauté 3 minutes or until soft.  Add the mushrooms and thyme; cook about 8 minutes or until dry.  Strain.  Mix with cream cheese.

Crust:

Preheat oven to 375 F.  Grease a baking sheet.

Working with half the dough at a time, place flat on work surface.  Brush one side with melted butter and sprinkle with 1 tbs. crumbs.  Fold in half, bringing short ends together.  Brush with butter and sprinkle with another 1 tbs. crumbs.  Place 2 tbs. filling in center of folded sheet.  Bring  edges of phyllo sheet up and around filling.  Gather and twist open edges of phyllo sheet to seal filling inside.  Place on baking sheet; do not crowd.  Repeat with remaining filling and phyllo sheets.

Bake on lower shelf of oven 15-20 minutes or until golden.

Makes 4 pastries.