1 (3 oz.) cream cheese (room temperature)
1/2 c. butter
1 c. flour
1/2 lb. fresh mushrooms
1/4 c. parsley
5 small green onions and tops
2 tbsp. oil
3 tbsp. butter
1/2 to 3/4 tsp. salt
1/8 tsp. pepper
3/4 tsp. marjoram
6 tbsp. grated Parmesan
6 tbsp. toasted bread crumbs

Clean and chop onions, parsley and mushrooms and heat in pan with the oil. Add butter. When hot, add vegetables, stirring constantly for 6 minutes. Add the rest. Fill tart shells.

Bake at 350°F for 20 minutes or until golden. A good make ahead appetizer.