Ingredients

• 12  mushrooms (1-1/2-inch diameter)
• 4  sheets frozen phyllo dough (18x14 inches), thawed
• 1/3  cup butter (no substitutes), melted
• 1/2  of a 5.2-ounce package semisoft cheese with garlic and herb (about 1/3 cup)
• 1/4  cup chopped toasted walnuts

Directions

1. Remove stems from mushrooms and set aside for another use. Cook mushroom caps in a small amount of boiling water in a covered saucepan for 6 to 8 minutes or until softened. Drain and invert caps on paper towels.

2. Brush one phyllo sheet with melted butter. Top with second sheet; brush with melted butter. Layer with remaining phyllo and melted butter. Cut phyllo stack lengthwise into thirds; cut each third crosswise into four squares, making 12 squares total.

3. Place a mushroom on each phyllo square; top each mushroom with about 1 teaspoon of the cheese and about 1 teaspoon of the walnuts. Bring corners of phyllo together on top of mushrooms and pinch to seal. Place on an ungreased baking sheet. Brush with remaining melted butter. Bake in a 400 degree F oven for 11 to 13 minutes or until pastry is golden. Serve warm. Makes 12.