Mushroom Stuffed Pastry

Thaw puff pastry. In a large skillet, Teflon preferred, heat the butter. Add the garlic, if using, and cook until golden. For the mushrooms, I have used half Portabella and button or all of one or the other. Add mushrooms and seasonings and cook until softened. Remove from heat. Stir in the cream cheese to make the mushrooms stick together. Roll out the thawed pastry into a large rectangle sheet. Cut into 2x2 squares and place in a 24 mini-muffin pan cup. Fill 3/4 full with the mushroom filling. Bake for 14 minutes in a preheated 400 degree oven or until golden brown.