Bake-Off® Contest 41, 2004
Wakefield, Rhode Island

Mushroom-Crab-Asparagus Tart

This restaurant-fancy savory tart is ready to bake in just 20 minutes!

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  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 10
  • servings 8
 

Ingredients

1
(9-oz.) box Green Giant™ Frozen Asparagus Cuts
1/4
cup butter or margarine
1
lb. fresh mushrooms, coarsely chopped
1/2
cup Progresso™ Parmesan Bread Crumbs
1/4
teaspoon pepper
8
oz. (2 cups) shredded sharp Cheddar or Swiss cheese
1/2
lb. lump crabmeat or 1 (6-oz.) can lump crabmeat, drained
1
(8-oz.) container garlic-and-herb spreadable cheese
4
eggs
2
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray. Cook asparagus as directed on box; drain and cool.
  • 2 Meanwhile, in 12-inch skillet, melt butter over medium heat. Add mushrooms; cook about 5 minutes, stirring frequently, just until tender. Stir in bread crumbs and pepper. Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish. Sprinkle shredded cheese over mushrooms. Top with asparagus and crabmeat.
  • 3 In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley. Beat with electric mixer on medium speed or cover and blend on low speed until smooth. Pour evenly over crabmeat.
  • 4 Bake at 375°F. for 30 to 35 minutes or until set in center and edges are golden brown. Sprinkle remaining tablespoon parsley over top. Let stand 10 minutes before serving. Carefully remove side of pan. Cut into wedges or squares.
  • 1 Heat oven to 375°F. Spray bottom and side of 12-inch tart pan with removable bottom or 13x9-inch (3-quart) glass baking dish with cooking spray. Cook asparagus as directed on box; drain and cool.
  • 2 Meanwhile, in 12-inch skillet, melt butter over medium heat. Add mushrooms; cook about 5 minutes, stirring frequently, just until tender. Stir in bread crumbs and pepper. Press mushroom mixture evenly in bottom and up side of sprayed tart pan or in bottom of sprayed baking dish. Sprinkle shredded cheese over mushrooms. Top with asparagus and crabmeat.
  • 3 In medium bowl or blender, place spreadable cheese, eggs and 1 tablespoon of the parsley. Beat with electric mixer on medium speed or cover and blend on low speed until smooth. Pour evenly over crabmeat.
  • 4 Bake at 375°F. for 30 to 35 minutes or until set in center and edges are golden brown. Sprinkle remaining tablespoon parsley over top. Let stand 10 minutes before serving. Carefully remove side of pan. Cut into wedges or squares.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
380
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
17g,
17%
),
Cholesterol
210mg
210%;
Sodium
460mg
460%;
Total Carbohydrate
10g
10%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
8%;
Calcium
25%;
Iron
15%;
Exchanges:
1 Vegetable; 3 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.