15 mini phyllo dough shells
1 cup finely chopped portabello mushrooms
1/3 cup finely chopped white onion
3 tbls chopped scallions
3 tbls fat-free cream cheese, room temperature
1/2 tsp minced garlic
1/8 tsp salt
2 dashes black pepper
2 dashes nutmeg

15 mini phyllo dough shells 1 cup finely chopped portabello mushrooms 1/3 cup finely chopped white onion 3 tbls chopped scallions 3 tbls fat-free cream cheese, room temperature 1/2 tsp minced garlic 1/8 tsp salt 2 dash es black pepper 2 dash es nutmeg

Preheat oven to 375 degrees

Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion and cook until soft.

Place mushrooms and onion in a small bowl. Add scallions, cream cheese, garlic salt, pepper, and nutmeg, and mix well.

Evenly distribute mushrooms mixture among the phyllo shells. Arrange shells on a baking sheet sprayed lightly with nonstick spray. Bake in oven for 12-15 minutes, until edges are crisp.