Caramelized Onion and Mushroom Tartlets

Slow-cooked onions, flavored with fresh herbs and topped with Asiago cheese and walnuts, make a perfect filling for these appealing pastry appetizers.

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  • prep time 40 min
  • total time 40 min
  • ingredients 9
  • servings 24
 

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
tablespoon olive oil
1
large sweet onion (about 8 oz), thinly sliced (about 3 cups)
2
teaspoons chopped fresh thyme leaves or 1 teaspoon dried thyme
1
tablespoon packed brown sugar
2
tablespoons white wine or chicken broth
1
cup chopped fresh mushrooms
1/3
cup chopped walnuts
1/3
cup shredded Asiago cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 24 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
  • 2 In 10-inch skillet, heat oil over medium heat. Add onion and thyme; cook 8 to 10 minutes, stirring frequently. Reduce heat to medium-low; cook 6 to 9 minutes, stirring constantly, until onions are caramelized. Stir in brown sugar and wine; cook 2 to 3 minutes, stirring constantly, until liquid is gone. Stir in mushrooms. Spoon about 1 tablespoon onion-mushroom mixture into each cup. Top with walnuts and cheese.
  • 3 Bake 12 to 15 minutes or until golden brown. Remove tartlets from pan immediately. Serve warm.
  • 1 Heat oven to 375°F. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 24 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
  • 2 In 10-inch skillet, heat oil over medium heat. Add onion and thyme; cook 8 to 10 minutes, stirring frequently. Reduce heat to medium-low; cook 6 to 9 minutes, stirring constantly, until onions are caramelized. Stir in brown sugar and wine; cook 2 to 3 minutes, stirring constantly, until liquid is gone. Stir in mushrooms. Spoon about 1 tablespoon onion-mushroom mixture into each cup. Top with walnuts and cheese.
  • 3 Bake 12 to 15 minutes or until golden brown. Remove tartlets from pan immediately. Serve warm.

EXPERT TIPS

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Expert Tips

Substitute finely shredded Gruyère cheese for Asiago cheese.

Get a head start on making these tartlets by caramelizing the onions ahead of time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
70
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
0mg
0%;
Sodium
90mg
90%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.