Mushroom Garlic Cream Tartlets

This is a fantastic appetizer recipe that I tried out and tweaked a little.

I have to tell you…After I cooked these it was kind of scary…scary because I couldn’t stop eating them. More, more, more my little tastebuds shouted! I had to put up a fight. So, when preparing these make sure you have someone in the kitchen with you - more so when they are fresh out of the oven and cooling. I say this because there is a possibility that if left unattended with these little beauties you would eat them all before they ever make it out to your guests. You think I am kidding, but I am not - whatever you do don’t trust yourself alone with them! Enjoy… and uh try to save some for the guests, will ya?

Mushroom Garlic Cream Tartlets

• 2 tablespoons butter
• 1 (8 oz.) pkg. fresh mushrooms, finely chopped
• 1 tablespoon all-purpose flour
• 1 tablespoon finely chopped onion
• 2 garlic cloves, minced
• ½ cup whipping cream
• ¼ cup combined grated Parmesan and Asiago cheese
• 1 (8 oz.) can Pillsbury refrigerated crescent dinner rolls
• 2 tablespoons chopped fresh parsley, for garnish
• Mini-muffin pan (makes 24)

Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook 5 minutes or until vegetables are tender, stirring frequently. Add cream and cheese; mix well. Cook 2 to 3 minutes or until most of liquid has evaporated, stirring frequently.

Unroll dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides, leaving corners of dough extended over edges of each cup. (That part took me awhile, but it was worth it.) Spoon 1 heaping teaspoon of the mushroom mixture into each cup. Listen up: I had quite a bit extra after my first time filling the cups. I just went around and topped them all off until the mixture was just about gone.

Bake at 350°F for 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Store in refrigerator.

(click on images to enlarge)

Methane Meter says:

Download or print recipe here:
Mushroom Garlic Cream Tartlets Recipe (PDF 18.9 kb)