Preheat oven to 325° F. Beat cream cheese, cream, salt, nutmeg, and cayenne pepper together until smooth. Beat in eggs, one at a time. Divide cream cheese mixture between two bowls (approximately 1¼ cup each). Stir Gruyère cheese into one bowl; stir spinach and minced dried green onion into the other bowl. Set aside. In a medium skillet, melt 1 Tablespoon butter and sauté mushrooms over medium-high heat until all moisture evaporates, stirring frequently. Season to taste with salt and freshly ground pepper. Lightly oil mini-muffin pans (or spray with PAM). Fill half of each cup with spinach filling. Spoon mushrooms over spinach filling. Fill remaining mini-muffin cup with Gruyère cheese filling. Bake at 325° F for 30 minutes, or until mixture is well set. Remove from oven and cool slightly. Remove cheesecake bites from mini-muffin pan and cool on a rack until room temperature. Serve at room temperature or slightly warmed. Yield: 24 appetizers. Note: These can be prepared in advance and refrigerated. When ready to serve, warm slightly in oven or microwave. |