TMB studio
Parmesan Mushroom Tartlets
TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: 2 dozen.
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
Ingredients
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2 tablespoons butter
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1/2 pound fresh mushrooms, chopped
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1 green onion, chopped, divided
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1 garlic clove, minced
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1/2 cup heavy whipping cream
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1/2 cup grated Parmesan cheese
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1 tube (8 ounces) refrigerated seamless crescent dough sheet
Directions
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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.
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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.
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3.
Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.
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