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Mushroom Tartlets

 Mushroom Tartlets
I first helped my mom make these appetizers when I was just eleven years old. Now as a military wife, I serve these tarts all over the world!—Jennie McComsey, Hanscom AFB, Massachusetts
40 ServingsPrep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 1 pound fresh mushrooms, finely chopped
  • 2 tablespoons butter
  • 1 package (3 ounces) cream cheese, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme

Directions

  • In a small bowl, beat cream cheese and butter until light and fluffy.
  • Add flour; beat until mixture forms a ball. Cover and refrigerate
  • for 1 hour.
  • For filling, in a large skillet, saute mushrooms in butter. Drain and
  • pat dry. Return to the pan; stir in cream cheese until melted. Stir
  • in salt and thyme; set aside.
  • On a lightly floured surface, roll dough to 1/16-in. thickness; cut
  • into 2-1/2-in. circles. Press onto the bottoms and up the sides of
  • greased miniature muffin cups. Place a rounded teaspoonful of
  • filling in each cup.
  • Bake at 350° for 12-17 minutes or until edges are lightly
  • browned. Remove from pans to wire racks. Serve warm. Yield: about 3

2 of 2

Mushroom Tartlets (continued)

Directions (continued)

  • dozen.
Nutritional Facts: 1 appetizer equals 72 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 73 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.