Mushroom Tarlets- Great Appetizer

4 ounces light cream cheese
3 tablespoons butter or margarine, divided
3/4 cup plus 1 tablespoon all-purpose flour
8 ounces fresh mushrooms, coarsely chopped
1/2 cup chopped green onions
1 egg
1/4 teaspoon dried thyme leaves
1/2 cup shredded Swiss cheese

1. Place cream cheese and 2 tablespoons butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add 3/4 cup flour. Turn to Speed 2 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.
2. Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased, if desired).
3. 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.
4. Place egg, remaining 1 tablespoon flour, and thyme in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake at 375°F for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.