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Savory Mushroom Tartlets

Total Time

Prep: 35 min. Bake: 25 min.


4 dozen

About these robust morsels, my husband likes to say, "I bet you can't eat just one— they're that good!" And he's right. Folks always come back for more.
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  • 48 thin slices white bread, cut into 3-inch rounds
  • 1/2 cup butter, softened, divided
  • 3 tablespoons finely chopped green onions
  • 1/2 pound fresh mushrooms, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 2 tablespoons minced chives
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • Dash cayenne pepper
  • 2 tablespoons Parmesan cheese, optional


  1. Spread one side of bread rounds with 1/4 cup butter; place buttered side up in lightly greased miniature muffin cups. Bake at 400° for 10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
  2. In a saucepan, saute onions in the remaining butter for 3 minutes. Add mushrooms; saute for 10-12 minutes or until mushroom liquid has evaporated. Remove from the heat; stir in flour and cream until blended. Bring to a boil; boil and stir for 2 minutes or until thickened. Add chives, parsley, lemon juice, salt and cayenne; mix well. Cool slightly.
  3. Place bread cups on a baking sheet; fill with mushroom mixture. Sprinkle with Parmesan cheese if desired. Bake at 350° for 10 minutes. Broil 4 in. from the heat for 2 minutes or until lightly browned.

Nutrition Facts

3 each: 309 calories, 14g fat (7g saturated fat), 36mg cholesterol, 542mg sodium, 39g carbohydrate (4g sugars, 2g fiber), 7g protein.

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