Parmesan Mushroom Tartlets Recipe

Parmesan Mushroom Tartlets Recipe
Parmesan Mushroom Tartlets Recipe photo by Taste of Home
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Parmesan Mushroom Tartlets Recipe

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My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 2 tablespoons butter
  • 1/2 pound fresh mushrooms, chopped
  • 1 green onion, chopped, divided
  • 1 garlic clove, minced
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1 tube (8 ounces) refrigerated seamless crescent dough sheet

Directions

Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated.
Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture.
Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm. Yield: 2 dozen.
Originally published as Parmesan Mushroom Tartlets in Taste of Home Christmas Annual Annual 2014

  • 2 tablespoons butter
  • 1/2 pound fresh mushrooms, chopped
  • 1 green onion, chopped, divided
  • 1 garlic clove, minced
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1 tube (8 ounces) refrigerated seamless crescent dough sheet
  1. Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated.
  2. Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture.
  3. Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm. Yield: 2 dozen.
Originally published as Parmesan Mushroom Tartlets in Taste of Home Christmas Annual Annual 2014

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