Melt 25ml of margarine in a frying pan over medium heat.
Sautè mushrooms with garlic until tender.
Remove from heat, and set aside.
Preheat the oven to 180°C.
Melt the remaining margarine in the microwave and stir in the KNORR packet contents.
Cut the phyllo pastry into squares (10-12cm) to fit into the muffin tins, and brush each square with melted margarine mix.
Layer 4 squares in each muffin tin hole, remembering to brush in between.
Spoon the mushrooms into the phyllo cups and top with a slice of brie.
Sprinkle lightly with fresh thyme leaves and repeat for 12 cups.
Bake the cups for 20 to 25 minutes in the preheated oven, until golden brown.
Tip: when using phyllo pastry, remember to keep it covered at all times as it will dry out very quickly and will become unusable.