Caramelized Onion and Mushroom Tartlets

(11)
4 reviews.
  • 40 min prep time
  • 40 min total time
  • 9 ingredients
  • 24 servings

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

Directions

  1. 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. 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. 3 Bake 12 to 15 minutes or until golden brown. Remove tartlets from pan immediately. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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