4 ounces light cream cheese
3 tablespoons butter, divided
3/4 cup plus 1 teaspoon all-purpose flour
8 ounces fresh mushrooms, coarsely chopped
1/2 cup chopped green onions
1/4 cup dried thyme leaves
1/2 cup shredded Swiss cheese
Place cream cheese and 2 tablespoons butter in bowl of electric stand mixer.
Attach flat beater to mixer.
Turn to medium and beat about 1 minute. Stop and scrape bowl.
Add 3/4 cup flour.
Turn to low and mix about 1 minute, or until well blended.
Form mixture into ball.
Wrap in waxed paper and chill 1 hour.
Clean mixer bowl and beater.
Divide chilled dough into 24 pieces.
Press each piece into miniature muffin cup (greased, if desired).
Meanwhile, melt remaining 1 tablespoon butter in 10-inch skillet over medium heat.
Add mushrooms and onions.
Cook and stir until tender. Remove from heat. Cool slightly.
Place egg, remaining 1 teaspoon flour, and thyme in mixer bowl.
Turn to medium-high and beat about 30 seconds.
Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups.
Bake at 375 for 15 to 20 minutes, or until egg mixture is puffed and golden brown