Free-Form Wild Mushroom Tartlets

Ingredients

2-1/4 qt. Red onions, slivered
1-1/4 cups KRAFT Balsamic Vinaigrette Dressing
3/4 cup oil
3 cups Shiitake mushrooms, sliced,
3 cups Oyster mushrooms, sliced,
24 sheets frozen phyllo sheets, thawed
3 cups Unsalted butter, melted
3/4 cup Feta cheese, crumbled

Directions

Saute onions in dressing in large saucepan on medium heat until onion is tender and dressing is absorbed.
Heat oil in large skillet.
Add mushrooms; saute until tender.
Set aside.
Fold each sheet of phyllo dough in half lengthwise; fold in half again crosswise.
Brush lightly with butter.
Working your way around the phyllo, fold and crimp edge to form a 1/2-inch rim while working phyllo into free-form circular shape.
Brush edge with butter.
Fill each phyllo tartlet with layers of 1/4 cup mushrooms, 1/4 cup onion and 1-1/2 tsp.
cheese.
Place on lined full size sheet pans.
Bake at 350F for 10 minutes or until filling is thoroughly heated and crust is golden brown.